Side Pannel
Bagna Cauda
Ingredients List
- 1 sm Beet
- 1 c 3"long broccoli rabe; OR 1
- -cup broccoli florets
- 1 lg Carrot; peeled
- 1/2 md Yellow squash; OR 1 1/4
- -medium zucchini
- 1 sm Sweet red pepper
- 1 sm Sweet yellow pepper
- 12 Very small leafy stalks
- -celery; (from hearts)
- 12 Very small romaine lettuce
- -leaves
Directions
DIPPING SAUCE
1/2 c Garlic cloves; sliced
3/4 c Olive oil
2 Anchovy fillets; quartered
1 ts Butter
Several hours before serving, prepare Assorted Vegetables: In 2-quart
saucepan, cook beet in water to cover until tenderabout 20 minutes.
Drain, cool, peel; cut in half and slice. In 1-quart saucepan, heat 1 inch
water to boiling and add broccoli rabe; blanch, drain, rinse in cold water;
drain again. Alice carrot and yellow squash crosswise on an angle. Cut red
and yellow peppers into large triangles. Wrap and refrigerate vegetables
until ready to serve.
About 1 hour before serving, prepare Dipping Sauce: In 1-quart saucepan,
heat 2 inches water to boiling. Add garlic and cook 15 seconds. Drain; set
aside.
In medium-size skillet, heat oil over mdium heat; stir in garlic. Cook 1
minutes. Reduce heat to very low and simmer 35 to 45 minutes or until
garlic softens and begins to break down.
Add anchovies to garlic oil, and cook 10 minutes; stir in butter. Transfer
Dipping Sauce to a ceramic butter warmer or small candle-powered
(chocolate) fondue pot. Place dipping sauce in center of doily-lined large
serving plate and surround with Assorted Vegetables.
NOTES : A warm sauce of garlic, anchovies and olive oil-known as bagna
cauda, meaning "hot bath" in Italianserves as a dip for an assortment of
raw and cooked vegetables, which can vary according to whatever catches you
eye at the vegetable market.
1/2 c Garlic cloves; sliced
3/4 c Olive oil
2 Anchovy fillets; quartered
1 ts Butter
Several hours before serving, prepare Assorted Vegetables: In 2-quart
saucepan, cook beet in water to cover until tenderabout 20 minutes.
Drain, cool, peel; cut in half and slice. In 1-quart saucepan, heat 1 inch
water to boiling and add broccoli rabe; blanch, drain, rinse in cold water;
drain again. Alice carrot and yellow squash crosswise on an angle. Cut red
and yellow peppers into large triangles. Wrap and refrigerate vegetables
until ready to serve.
About 1 hour before serving, prepare Dipping Sauce: In 1-quart saucepan,
heat 2 inches water to boiling. Add garlic and cook 15 seconds. Drain; set
aside.
In medium-size skillet, heat oil over mdium heat; stir in garlic. Cook 1
minutes. Reduce heat to very low and simmer 35 to 45 minutes or until
garlic softens and begins to break down.
Add anchovies to garlic oil, and cook 10 minutes; stir in butter. Transfer
Dipping Sauce to a ceramic butter warmer or small candle-powered
(chocolate) fondue pot. Place dipping sauce in center of doily-lined large
serving plate and surround with Assorted Vegetables.
NOTES : A warm sauce of garlic, anchovies and olive oil-known as bagna
cauda, meaning "hot bath" in Italianserves as a dip for an assortment of
raw and cooked vegetables, which can vary according to whatever catches you
eye at the vegetable market.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
