Hot Anchovy and Garlic Dip Bagna Cauda

"Another fantastic recipe from the Williams-Sonoma Savoring Italy Cookbook. By, Michele Scicolone."
 
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Ready In:
20mins
Ingredients:
6
Serves:
6
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ingredients

  • 177.44 ml olive oil
  • 8-10 garlic cloves, very finely chopped
  • 12 anchovy fillets
  • 59.14 ml unsalted butter
  • 1892.72 ml trimmed cut-up vegetables (jersalem artichokes, bell peppers, carrots, green onion, celery, cooked potatoes, roasted onions etc)
  • 1 slice of coarse country bread
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directions

  • In a small saucepan over low heat, combine the olive oil, garlic and anchovies. Cook, mashing the anchovies with the back of a wooden spoon, until smooth, about 5 minutes. Remove from the heat and stir in the butter.
  • Pour the mixture into a warmed chafing dish or fondue pot set over a warming candle candle or spirit lamp. Serve immediately with vegetables for dipping. Pass the bread slices at the table.

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Reviews

  1. Thank you for this recipe This is the one that i have been looking for
     
  2. this recipe is AMAZING!!! Very easy, and delicious.
     
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