Ingredients
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1 1/2
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1 1/2
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2
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1
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-
-
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-
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-
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Directions
Bagna Cauda ( Olive Oil, Garlic, Butter and Anchovy Sauce), From The Stinking Rose restaurant in San Francisco This is an Italian appetizer dish and the name translates as ‘hot bath’ Serve with a good crusty sourdough, breadsticks or your favorite vegetables for dipping, such as bell peppers, zucchini, broccoli, or whole mushrooms It’s typically served as an appetizer, but is also fantastic drizzled over grilled fish or vegetables , I have made this for years and not only at Christmas but throughout the year It’s good with romaine letter you can dip it easily I also use Italian and sourdough bread , This is a garlic lovers dream After making it once this way I tweaked it: quartered my garlic cloves because they were very large, chopped the anchovies and only used enough olive oil to cover the other ingredients, I found the original amount to be way too much, with alot of the oil being wasted Also, once it was finished cooking we mashed all the ingredients together and spread it on sour-dough, it was fabulous this way As to the comments about it being mild in terms of garlic, I’m not sure if this person used fresh garlic because we found it to be extremely potent, really great, I can’t wait to make this for company
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Steps
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1
Done
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Place All Ingredients in an Oven Casserole, Cover and Bake at 275f For 1 1/2 Hours. |
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2
Done
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Serve With Bread and/or Vegetables. |
