Bagna Cauda

[dlaboriel]

This appetizer is in the December issue of Sunset. Sounds like it makes an interesting dip.

Bagna Cauda
1/4 cup butter
3/4 cup olive oil
3 tablespoons minced garlic
1 can (2 oz) anchovies, drained, minced
3 to 4 cups assorted raw vegetables
Baguette slices

In a 1 to 1 1/2 quart pan over medium heat, melt butter. Add olive oil, garlic, and anchovies; stir until mixture is bubbling.

Meanwhile, arrange vegetables on a platter and baguette slices in a bowl. Pour bagna cauda into a 2 -cup fondue pot and set over a candle or medium low alcohol or canned heat flame. Stir mixture often so that garlic does not burn If you do not have a fondue, pour bagna cauda into a small bowl to serve. If it gets too cold, reheat it as necessary in the microwave.

Dip veggies and bread into warm butter and olive oil infused with garlic and anchovies.

[tuff2000]

i have been dying to look at the recipes in this months sunset online. do you think you could share the password? thank you:)

[MISSINDI]

I love Bagna Cauda! Michael Chiarello has a good one too. Thanks for sharing!

[dlaboriel]

Originally posted by tuff2000
i have been dying to look at the recipes in this months sunset online. do you think you could share the password? thank you:)

SPARKLE

[tuff2000]

thank you so much:)

[NewMrsG]

Bagna Cauda is one of my all-time favorite things ... But I actually learned a different version originally, which was to add a can of evaporated milk in after the anchovies have "melted" into the sauce. Really, really good if you like rich/creamy things. And in addition to veggies, we always dipped French bread.

It should come with a side of cardiologist, but worth every calorie and fat gram!