Bagna Cauda
"When I first tasted Bagna Cauda, I swooned. A heavenly, warm garlicky sauce and lots of fresh vegetables to dip into it. Boy do the Italians know how to live! It is traditional to dip little 'mops' of crusty bread to finish up the sauce if there's any left after the vegetables are finished."
- Ready In:
- 20mins
- Ingredients:
- 16
- Yields:
-
2 cups
- Serves:
- 4-6
ingredients
- 7 garlic cloves, mashed to a paste
- 7 garlic cloves, sliced thin
- 1 1⁄3 cups olive oil
- 1 (5 ounce) can anchovy fillets, drained and chopped
- 1⁄3 cup butter, cut into pieces
- 2 tablespoons milk
- sliced bell pepper
- carrot, sticks
- zucchini, sticks
- cherry tomatoes
- cauliflower
- broccoli floret
- celery, sticks
- 1 small button mushroom
- green beans
- snow peas
directions
- In a small saucepan, cook garlic paste and sliced garlic in olive oil with anchovies over low heat, stirring occasionally, for 15 minutes (do not let garlic brown).
- Stir butter and milk into mixture and transfer to a fondue pot.
- Serve warm with accompanying vegetables.
Questions & Replies
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Reviews
-
MMM! This was yummy. I have never had this combination before but I loved it! I ate it with the veggies but drizzled a little on a sandwich too (couldn't help myself.) Thanks Evelyn. -
I love Bagna Cauda! I have to confess that I used heavy cream instead of milk. Thanks Evelyn. =) -
While this didn't taste horrible, it did SMELL horrible and made the whole house stink. NOT company food if you're inviting people over!
RECIPE SUBMITTED BY
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
