Bagna lauda
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Extra virgin olive oil |
| ½ | cup | Unsalted butter |
| 12 | Cloves garlic, sliced paper thin and boiled in milk 10 minutes | |
| ¼ | cup | Anchovy fillets, rinsed |
| Black pepper | ||
| 1 | Fennel, raw, into 1\" strips | |
| 4 | Stalks Cardoons, Peeled, and blanched | |
| 1 | Red Bell Pepper, In1\" Strips | |
| 1 | Yellow bell pepper, in 1\" strips | |
| 1 | Loaf Country Style Bread | |
Directions
Heat oil and butter over medium heat until warm. Add garlic and 2 tablespoons cooking milk, anchovy and black pepper, and blend, using submersion blender. Pour into fondue pot and serve vegetables on the side.
Yield: 4 servings
Recipe by: Molto Mario MB5743 Posted to MC-Recipe Digest V1 #605 by Sue <suechef@...> on May 11, 1997
Related recipes
- Baccala alla bolognese
- Bagna caoda (garlic and anchovy sauce for cold vegies)+
- Bagna cauda
- Bagna cauda (bon'-ya cod'da)
- Bagna cauda (garlic dip)
- Bagna cauda with vegetables (fdgn81a)
- Bagna caudi (on ziti with carrots)
- Baioli sauce
- Bhaja
- Biga
- Hot anchovy dip (bagna cauda)
- Italian new year's - bagna cauda
- Jo parodi's bagna caulda
- Pan bagna
- Pan bagna ( bathed bread )
- Pan bagna - jacques pepin
- Ricotta and chestnut fritters with bagna cauda
- Roasted peppers and potatoes with bagna cauda
- Roasted vegetable pan bagna
- Spring vegetable bagna cauda