Side Pannel
Jo Parodi's Bagna Caulda
Jo Parodi's Bagna Caulda
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
FOR DIPPING
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
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.
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
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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