Recipe
Garlic Fondue Bagna Caude Recipe
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Notyourmomma / All my dishes 2 years, 4 months ago
Intensely flavored dipping sauce for steamed but still crisp cauliflower, mushrooms, crisp fried sausage rounds, and raw crisp vegetables.
From Betty Ginger in Toronto
Prep:15m Cook:10m Servings:8
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 Notyourmomm |
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Ingredients
- 2 heads of garlic, peeled and chopped
- 1/4 cup of butter
- 1 tin of anchovies
- 1 pint of whipping cream
Directions
- Peel and chop the garlic.
- Cook gently in the melted butter very slowly.
- Add the anchovies and mash into the garlic until they dissolve completely.
- Add the pint of whipping cream and cook over medium to low heat until thickened, stirring constantly.
- Serve with bread chunks, fried sausage rounds, cauliflower, steamed new potatoes, raw crisp vegetables.
- Excellent
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krumkake 2 years, 4 months ago said:
That sounds interesting! And another new avatar - I love it!!!
shirleyoma 2 years, 4 months ago said:
Oh boy, I love garlic and cream... yummmm interesting
ga 1 year, 11 months ago said:
One of my favored recipe.
I'm originally from Piemonte, Italy...
Traditionally "Bagna Cauda" is a dipping sauce for raw veg. only, Bell peppers, celery, cabbage, and some time only Cardoon (a type of large and bitter celery. The dipping sauce is usually kept boiling hot in a terracotta cooking pot... and another ingredient missing from your recipe, is a good mesure of olive oil wich is added at the end.