Bagna Cauda

Bagna Cauda
Photo by James Carrier

Ingredients

  • 2 cans (2 oz. each) anchovies, drained, rinsed, and patted dry
  • ½ cup butter
  • 1 ½ cups olive oil
  • 12 cloves garlic, peeled and crushed with the flat side of a large knife
  • 12 green onions, rinsed, root ends and green tips trimmed
  • 2 heads radicchio (1 1/4 lb. total), rinsed, cored, and sliced lengthwise 1/2 inch thick
  • 3 red or yellow bell peppers (1 1/2 lb. total), rinsed, stemmed, seeded, and sliced lengthwise
  • + 3 more ingredients
    • 4 heads red or white Belgian endive (12 oz. total), rinsed, ends trimmed, separated into leaves
    • 8 ounces portabella mushrooms, rinsed, stemmed, and sliced
    • Sliced crusty Italian bread

1. In a 2- to 3-quart pan or an electric skillet over medium heat, stir olive oil, butter, anchovies, and garlic, breaking up anchovies and garlic slightly with the back of a fork, until butter is melted and mixture is bubbling, about 5 minutes. Remove from heat and let stand at least 10 minutes ...

View full recipe at My Recipes

Comments

Variations on Bagna Cauda

  • Bagna Cauda
    • 2 tablespoons capers, finely chopped
    • 2 tablespoons Dijon mustard
    • 6 sun-dried tomato halves
    • 2/3 cup finely chopped red bell pepper
    • +7 other ingredients
  • Bagna Cauda
    • 1-1/2 cups extra-virgin olive oil
    • 1 small head fresh garlic (about 2 oz.)
    • 600g can salt-packed anchovies, filleted
  • Bagna Cauda
    • 6 large garlic cloves
    • 12 anchovy fillets
    • 1 loaf crusty Italian or French bread
    • assorted fresh vegetables
    • 3/4 cup olive oil


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