Recipe

Bagna Cauda Recipe

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Ingredients

12 green onions, rinsed, root ends & green tips trimmed
Sliced crusty Italian bread
2 cans (2 oz. each) anchovies, drained, rinsed, & patted dry
8 oz portabella mushrooms, rinsed, stemmed, & sliced
4 heads red or white Belgian endive (12 oz. total), rinsed, ends trimmed, separated into leaves
2 heads radicchio (1 1/4 lb. total), rinsed, cored, & sliced lengthwise 1/2 inch thick
12 cloves garlic, peeled & crushed with the flat side of a large knife
1 1/2 c olive oil
1/2 c butter
3 red or yellow bell peppers (1 1/2 lb. total), rinsed, stemmed, seeded, & sliced lengthwise

Directions

Step #1 In a 2- to 3-quart pan or an electric skillet over med-heat/flame, breaking up anchovies & garlic slightly with the back of a fork, until butter is melted & mixture is bubbling, stir olive oil, & garlic, butter, anchovies, about 5 mins.
Step #2 Remove from heat & let this stand at least 10 mins or up to 30 mins.
Step #3 Meanwhile, arrange the radicchio, endive, green onions, peppers, & mushrooms on a serving platter.
Step #4 Reheat butter mixture carefully over low heat/flame, then pour this into a bowl or ramekin.
Step #5 Alternatively, pour this into a 1 1/2- to 2-c ceramic fondue pan or metal chafing dish in a water-bath jacket.
Step #6 Set over a votive candle or an ignited alcohol or canned solid-fuel flame.
Step #7 Adjust heat to lowest setting under fondue pan, to medium under chafing dish.
Step #8 Pass platter of vegetables & bread for guests to dip in warm bagna cauda.
Enjoy the Bagna Cauda recipe