Jo Parodis Bagna Caulda Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
BAGNA CAULDA
2 cup: Oil, Olive
1/2 cup: Butter,
3: Garlic cloves, crushed
2 can: Anchovy fillets,
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
Directions:
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 dont
forget the French bread.
Source from luhu.jp
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 dont
forget the French bread.
Source from luhu.jp