Recipe

Bagna Cauda Recipe

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Ingredients

3/4 c olive oil
Baguette slices
3 to 4 c assorted raw vegetables: red or white Belgian endive leaves, fresh fennel slices, celery sticks, red or yellow bell pepper strips, or zucchini slices
1 can (2 oz.) anchovies, drained & minced
1/4 c (1/8 lb.) butter
3 tbsps minced garlic

Directions

Step #1 In a 1- to 1 1/2-quart pan over med-heat/flame, melt butter.
Step #2 Add olive oil, garlic, & anchovies; stir until mixture is bubbling.
Step #3 Meanwhile, arrange vegetables on a platter & baguette slices in a bowl.
Step #4 Pour bagna cauda into a 1 1/2- to 2-c fondue pot & set over a candle or medium-low alcohol or canned-heat flame (see notes); stir mixture often & adjust heat as needed so garlic doesn't burn.
Step #5 Serve with vegetables & baguette slices.
Enjoy the Bagna Cauda recipe