Bagna cauda (bon'-ya cod'da)
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Recipe by: jesper
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1/2 c Olive oil
1 Stick (1/4 lb) butter
5 Chopped fine garlic cloves
6 Anchovy fillets chopped,
Mashed
Pepper
Heat the oil and butter together in an earthenware pot over hot water
or in a double boiler. In another pan cook the garlic in a bit of the
oil until it is soft. Add the anchovy fillets, and cook until the
fish dissolves into a paste, about 5 minutes. Add all to the pan of
hot oil and butter. The hot dip is kept in the middle of the table.
Celery, endive, cucumbers, green onions, Italian bread and cooked and
cooled artichokes are dipped into it.
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