Bagna Cauda
Ingredients
3/4 cup olive oil
3/4 stick (6 tablespoons) unsalted butter, room temperature
12 anchovy fillets
6 garlic cloves, chopped
Assorted fresh vegetables, cut into bite-size pieces
1 loaf crusty Italian or French bread, cut into bite-size pieces
Preparation
1
Blend oil, butter, anchovies and garlic in a food processor until smooth.
2
Transfer to a heavy medium-size saucepan and cook over low heat for 15 minutes, stirring occasionally. (Sauce will separate.) Season with salt and pepper.
3
Pour sauce into fondue pot or other flameproof casserole and set over an alcohol burner or gas table burner to keep warm.
4
Serve with vegetables and bread.
.
About
Bagna cauda, meaning "hot bath" in Italian, is a warm dip of garlic, anchovies, butter and olive oil. It's typically served in the colder months with bread and/or crudite for dipping.
Other Names:
bagna caôda, bagnacauda
Yield:
6 servings
Added:
Wednesday, September 28, 2011 - 2:47pm
