Jo Parodi's Bagna Caulda


Course : Italian
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

Ingredients:


2 cups oil -- olive

1/2 cup butter

3 cloves garlic -- crushed

2 cans anchovy fillets

--------FOR DIPPING---

1 medium cucumbers peeled -- cut in half, then quartered

1 medium fennel -- cut in slender wedge

1 pint mushrooms

1 medium celery -- cut in 2 inch pieces

1 loaf french bread --cut in 3 inch cubes
 

Preparation / Directions:


Heat together the olive oil, butter and garlic. Add the anchovy fillets and simmer for one hour. Keep warm over low heat or a hot plate, as each guest dunks vegetables in the hot dip, and don't forget the French bread


Rate this Recipe?
1 2 3 4 5
Poor                            Great

More Italian Recipes