Ingredients
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1/2
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1/2
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8
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2 - 3
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1/2
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-
-
-
-
-
-
-
-
-
Directions
Classic Bagna Cauda, Serve this classic Italian dip in a fondue pot with assorted veges or bread cubes , Why isn’t everyone eating this all of the time? I love bagna cauda and this recipe is closest to the one I’ve been making for years! I do add quite a bit more garlic and mince it – maybe a whole head since it’s cooked I like the 50/50 butter-olive oil combination Make sure you use unsalted butter since the anchovies provide PLENTY of salt Get people to try this and they won’t stop – great at parties Thanks for posting, papergoddess – I love bagna cauda and yours is no exception!, Very similar to the one I just tried and found very good The differences were very basic 12 fillets, 6 garlic cloves, some salt and a finely minced white truffle
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Steps
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1
Done
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Place All Ingredients in a Heavy Fondue Pot, or Saucepan, and Simmer on Low For 5 Minutes. |
|
2
Done
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Serve With a Platter of Bite-Size Young Vegetables (thinly Sliced If the Vegetables Are Fibrous), Such as Carrots, Artichoke Hearts, Celery, Cherry Tomatoes, Green Pepper, Zucchini, Belgian Endive, and Cabbage Leaves. |
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3
Done
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or Serve With Bread Cubes For Dipping. |
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4
Done
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Let the Guests Dip Their Choices Into the Warm Sauce With Fondue Forks. |
