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Bagna Cauda

  • 6servings
  • 344calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, D
MineralsZinc, Copper, Natrium, Calcium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup (1/8 lb.) butter

  2. 3/4 cup olive oil

  3. 3 tablespoons minced garlic

  4. 1 can (2 oz.) anchovies, drained and minced

  5. 3 to 4 cups assorted raw vegetables: red or white Belgian endive leaves, fresh fennel slices, celery sticks, red or yellow bell pepper strips, or zucchini slices

  6. Baguette slices

Instructions Jump to Ingredients ↑

  1. In a 1- to 1 1/2-quart pan over medium heat, melt butter. Add olive oil, garlic, and anchovies; stir until mixture is bubbling.

  2. Meanwhile, arrange vegetables on a platter and baguette slices in a bowl.

  3. Pour bagna cauda into a 1 1/2- to 2-cup fondue pot and set over a candle or medium-low alcohol or canned-heat flame (see notes); stir mixture often and adjust heat as needed so garlic doesn't burn. Serve with vegetables and baguette slices.

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