Italian recipes

Jo Parodi's Bagna Caulda

Course : Italian
Serves: 4

Print a Recipe Card

3 x 5 Card | 4 x 6 Card | Printer Friendly

Ingredients:

2 cups oil -- olive

1/2 cup butter

3 cloves garlic -- crushed

2 cans anchovy fillets

--------FOR DIPPING---

1 medium cucumbers peeled -- cut in half, then quartered

1 medium fennel -- cut in slender wedge

1 pint mushrooms

1 medium celery -- cut in 2 inch pieces

1 loaf french bread --cut in 3 inch cubes

Preparation / 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 don't forget the French bread

Jo Parodi's Bagna Caulda

Ingredients:

Preparation / Directions:

More Italian Recipes