Jo parodi's bagna caulda

4 Servings

Ingredients

Quantity Ingredient
2 cups Oil, Olive
½ cup Butter
3 Garlic cloves; crushed
2 cans Anchovy fillets
Cucumbers; peeled, cut in half, then quartered
Fennel cut in slender wedges
Mushrooms
Celery; cut in 2 inch pieces
Bread, French cut in 3 inch cubes

Directions

BAGNA CAULDA

FOR DIPPING

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.

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