• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Jo Parodi's Bagna Caulda

  • Recipe Submitted by on

Category: Appetizers, Dips, Sauces, Italian

 Ingredients List

  • --------------------------------BAGNA CAULDA--------------------------------
  • 2 c Oil, Olive
  • 1/2 c Butter
  • 3 Garlic cloves; crushed
  • 2 cn Anchovy fillets


Cucumbers; peeled,
-cut in half, then quartered
-cut in slender wedges
Celery; cut in 2 inch pieces
Bread, French
- cut in 3 inch cubes

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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