Bagna Cauda
- 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.
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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.