Jo Parodi's Bagna Caulda Recipe

Step 1

Heat together the olive oil, butter and garlic. Add the anchovy fillets and simmer for one hour.

Step 2

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.

Things You'll Need

------------BAGNA CAULDA----------------
  • 2c Oil, Olive
  • 1/2c Butter
  • 3 Garlic cloves; crushed
  • 2cn 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

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