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Bagna cauda (garlic dip)
Artist:
_
Yield:
8
Categories:
Dips & Spreads
Rating:
0
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Ingredients:
1/2
cup
Olive oil
1/4
lbs
Butter (1 stick)
5
Garlic cloves, chopped fine
6
Anchovy fillets, chopped
- or mashed
Ds Pepper
Procedures:
1
Heat the oil and butter together in an earthenware pot over hot water or in a double boiler.
2
In another pan cook the garlic in a bit of the oil until it is soft.
3
Add the anchovy fillets, and cook until the fish dissolves into a paste, about 5 minutes.
4
Add all to the pan of hot oil and butter.
5
The bagna cauda is kept hot in the middle of the table.
6
Guests dip celery, cooked and cooled artichokes, endive, cucumbers, green onions, and italian bread into this mixture.
