|
| Home
-> [Dips & Spreads] -> [Bagna cauda (garlic dip) Recipe] |
| |
| |
Bagna cauda (garlic dip)
|
| Artist: |
_ |
| Categories: |
Dips & Spreads |
| Yield: |
8 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 1/2
| cup | Olive oil | | 1/4
| lbs | Butter (1 stick) | | 5
| | Garlic cloves, chopped fine | | 6
| | Anchovy fillets, chopped | | | - or mashed | | | Ds Pepper |
|
Procedures:
| 1 | Heat the oil and butter together in an earthenware pot over hot water or in a double boiler. | | 2 | In another pan cook the garlic in a bit of the oil until it is soft. | | 3 | Add the anchovy fillets, and cook until the fish dissolves into a paste, about 5 minutes. | | 4 | Add all to the pan of hot oil and butter. | | 5 | The bagna cauda is kept hot in the middle of the table. | | 6 | Guests dip celery, cooked and cooled artichokes, endive, cucumbers, green onions, and italian bread into this mixture. |
|
|
|
| |
| |
| |
|
|
|
|
|
|