Italian Bagna Cauda Recipe
Ingredients
| 1 cup soft butter or margarine | ||
| 1/3 cup olive or peanut oil | ||
| Garlic | 3 Clove (5gm), slivered | |
| 1 or 2 cans (2 ounce) anchovy fillets, well drained | ||
| Bagna cauda | 1 Cup (16 tbs) | |
| French or Italian bread, cut in 1/4 inch slices | ||
Directions
Combine first 4 ingredients in blender; whiz just until anchovies and garlic pieces are finely chopped.
If no blender is available, mince garlic and finely chop anchovies.
Pour into ceramic, metal or electric fondue pot; heat slowly over direct flame or medium heat until mixture is bubbly.
Turn flame or heat to low; keep just hot enough to heat and lightly brown vegetables without burning.
To serve spear a vegetable piece with a fondue fork or long heavy bamboo skewer and swirl vegetable in butter mixture until hot and lightly browned, do not cook.
Hold a piece of bread under vegetable as it is removed from fat to catch flavorful drippings.
If no blender is available, mince garlic and finely chop anchovies.
Pour into ceramic, metal or electric fondue pot; heat slowly over direct flame or medium heat until mixture is bubbly.
Turn flame or heat to low; keep just hot enough to heat and lightly brown vegetables without burning.
To serve spear a vegetable piece with a fondue fork or long heavy bamboo skewer and swirl vegetable in butter mixture until hot and lightly browned, do not cook.
Hold a piece of bread under vegetable as it is removed from fat to catch flavorful drippings.
Chef
