Bagna Cauda an Italian Treat
You don't want to be the only one at the party that doesn't indulge. Or be down wind of those that do. If you get my drift.
This Garlicky Anchovy treat is a keeper. I'll probably hear from our Italian contingency.
- 1 stick
- butter salted or unsalted
- 2/3 to 1 c
- extra virgin olive oil
- 6 to 8
- anchovy filets mashed well
- 1/2 to 1
- head garlic mashed and minced fine
- 1/2 tsp
- ground black pepper (optional)
- assorted breads and veggies for dipping
How to Make Bagna Cauda an Italian Treat
- 1Place all in a fondue pot or saucepan and simmer on low for 5 to 7 minutes. Do not brown the garlic, lower heat. The Anchovies should all but dissolve. add a little ground black pepper if you wish.
- 2Place in fondue pot or I use my mini-crock pot for this.
- 3Serve with a platter of veggies such as: Thin sliced carrots, lettuce and cabbage leaves, snow peas, green beans or artichoke hearts, etc. As well as various bread chunks or bits of croissants.
- 4Let the guests dip to their hearts content, with fondue forks or not. The leftovers if any refrigerates and freezes very well. Garlic prevails and there's no such thing as too much.
- 5Note: This is also excellent for dipping cooked shrimp or cooked cubed chicken breast. If so provide a second bowl, etc, to prevent contamination of the veggie/bread portion. Use all or discard, or finish off immediately with additional bread. Safe and health wise always FIRST. --- Ciao! --- Pronounced "Chow" it's Hello or Goodbye in Italian. Sophia Loren said it all the time in her movies. Arnold S. used it also As... "Ciao! Bay Bee" -- just before he dispatched one of his protagonists with his magnum.
- 6Pictured is individual serving.