Bagna Cauda Recipe
Ingredients
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Garlic | 12 Clove (5gm), minced | |
| Anchovies | 1 Can (10oz), drained, rinsed | |
| Half and Half | 1 Cup (16 tbs) | |
| Whipping cream | 1/2 Cup (16 tbs) | |
| Italian or French bread, thinly sliced | ||
| Carrot and celery sticks, cherry tomatoes, mushroom caps, blanched green beans, cooked artichoke leaves, cabbage wedges, red- or green-bell-pepper strips, zucchini slices, yellow-squash or Jerusalem-artichoke slices | ||
Directions
In a medium saucepan, melt 1/4 cup butter or margarine over low heat.
Add garlic; saute about 1 minute.
Add anchovies.
Stirring frequently, cook until anchovies dissolve into a paste.
Add remaining 1/4 cup butter or margarine, half and half and whipping cream.
Cook over low heat about 15 minutes or until mixture reduces to about 1-3/4 cups and is thick enough to coat a spoon.
Pour into a fondue or other pot; keep warm over an alcohol flame or candle warmer.
Serve warm with a basket of bread and a selection of raw vegetables.
Guests can dip vegetables in sauce, then hold a slice of bread under vegetables to catch any dribbles.
Add garlic; saute about 1 minute.
Add anchovies.
Stirring frequently, cook until anchovies dissolve into a paste.
Add remaining 1/4 cup butter or margarine, half and half and whipping cream.
Cook over low heat about 15 minutes or until mixture reduces to about 1-3/4 cups and is thick enough to coat a spoon.
Pour into a fondue or other pot; keep warm over an alcohol flame or candle warmer.
Serve warm with a basket of bread and a selection of raw vegetables.
Guests can dip vegetables in sauce, then hold a slice of bread under vegetables to catch any dribbles.
Chef
