Jo parodi's bagna caulda
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Recipe by: bjÖrg
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
------------------------BAGNA CAULDA-----------------------------
2 c Oil, Olive
1/2 c Butter
3 Garlic cloves; crushed
2 cn Anchovy fillets
------------------------FOR DIPPING-----------------------------
Cucumbers; peeled,
-cut in half, then quartered
Fennel
-cut in slender wedges
Mushrooms
Celery; cut in 2 inch pieces
Bread, French
- cut in 3 inch cubes
Heat together the olive oil, butter and garlic. Add the anchovy
fillets and simmer for one hour. Keep warm over low heat or a hot
plate, as each guest dunks vegetables in the hot dip, and don't
forget the French bread.
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