Bagna Cauda

Bagna Cauda
Photo by Christina Schmidhofer

Ingredients

  • Baguette slices
  • 3 tablespoons minced garlic
  • 1 can (2 oz.) anchovies, drained and minced
  • ¾ cup olive oil
  • ¼ cup (1/8 lb.) butter
  • 3 to 4 cups assorted raw vegetables: red or white Belgian endive leaves, fresh fennel slices, celery sticks, red or yellow bell pepper strips, or zucchini slices

1. In a 1- to 1 1/2-quart pan over medium heat, melt butter. Add olive oil, garlic, and anchovies; stir until mixture is bubbling.2. Meanwhile, arrange vegetables on a platter and baguette slices in a bowl.3. Pour bagna cauda into a 1 1/2- to 2-cup fondue pot and set over a candle or medium-low a...

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
    • 2 cans (2 oz. each) anchovies, drained, rinsed, and patted dry
    • 1/2 cup butter
    • 1 1/2 cups olive oil
    • +6 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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