Jo Parodi's Bagna Caulda
Yield
4 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
vegetable oil
olive |
|
| ½ | cup |
butter
|
|
| 3 | each |
garlic cloves
crushed |
|
| 2 | cans |
anchovy fillets
|
|
| For dipping | |||
| 1 | x |
cucumbers
cut in half, then quartered |
*
|
| 1 | x |
fennel bulb
cut in slender wedges |
*
|
| 1 | x |
mushrooms
|
*
|
| 1 | x |
celery
cut in 2 inch pieces |
*
|
| 1 | x |
french bread
cut in 3 inch cubes |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
vegetable oil
olive |
|
| 118 | ml |
butter
|
|
| 3 | each |
garlic cloves
crushed |
|
| 2 | cans |
anchovy fillets
|
|
| For dipping | |||
| 1 | x |
cucumbers
cut in half, then quartered |
*
|
| 1 | x |
fennel bulb
cut in slender wedges |
*
|
| 1 | x |
mushrooms
|
*
|
| 1 | x |
celery
cut in 2 inch pieces |
*
|
| 1 | x |
french bread
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 don't forget the French bread.
