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Warm Bagna Cauda

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Ingredients
  Butter 4 Ounce (125 g)
  Olive oil 30 Milliliter (2 tablespoons)
  Garlic 3 Clove (15 gm), finely chopped
  Anchovy fillets 6 , finely chopped
  Cream 1⁄4 Pint (150 ml)
  Vegetables 1⁄2 Cup (8 tbs) (for dipping)
Directions

1. Melt the butter with the oil in a saucepan. Add the garlic and anchovies and cook gently, stirring and mashing with a wooden spoon until the ingredients have almost formed a paste.
2. Stir in the cream and heat through without boiling.
3. Pour the dip into a chafing dish and serve with vegetables for dipping: sticks of carrot, celery and cucumber, cauliflower florets, radishes and green and red pepper rings.

Recipe Summary

Cuisine: 
Italian
Method: 
Melted
Ingredient: 
Anchovy

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