Ingredients
-
1/4
-
1
-
2
-
8
-
1/2
-
-
-
-
-
-
-
-
-
-
Directions
Bagna Cauda With Cream (Dip), Growing up in a community known as Little Italy, this was always a staple at any party, especially when the men got together to play cards! For sure this is an artery blocker, a heart attack waiting to hit, BUT if you like garlic and anchovies, but all means take the risk!, I had heard about Bagna Calda but never eaten or made it When I saw the recipe I had to go for it We like garlic and ansjovis, and that is a must when you decide to make this I made it twice, the first time as posted, but it has the tendency to stay separated, the second time I cut up the ansjovis, cooked them a bit longer and after I took it from the heat I took a little handwisk and whisked it until it came together having the concistency of a sauce and the ansjovis were broken up completely Although I changed the stucture, I did stick to the same ingredients I served it with vegetables and toasted mini pita’s which I sprinkled with some fresh lemon juice just before dipping A new appetizer for us, which I will make again!, Growing up in a community known as Little Italy, this was always a staple at any party, especially when the men got together to play cards! For sure this is an artery blocker, a heart attack waiting to hit, BUT if you like garlic and anchovies, but all means take the risk!
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Steps
|
1
Done
|
Brown Garlic in Oil in a Deep Skillet. |
|
2
Done
|
Add Anchovies and Butter, Stirring Until Hot. |
|
3
Done
|
Reduce Heat. |
|
4
Done
|
Stir in Cream and Heat Just Til Warm. |
|
5
Done
|
Serve Immediately, With Any Raw Veggies or Italian Bread For Dipping. |
