Home - By Category - Recipe - Appetizers Page 9 | Dips Page 2 | Sauces Page 6 | Italian Page 3

Jo Parodi's Bagna Caulda

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: JO PARODI'S BAGNA CAULDA
 Categories: Appetizers, Dips, Sauces, Italian
      Yield: 4 Servings
 
MMMMM------------------------BAGNA CAULDA-----------------------------
      2 c  Oil, Olive
    1/2 c  Butter
      3    Garlic cloves; crushed
      2 cn Anchovy fillets

MMMMM------------------------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
 
  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.
 
MMMMM

Display Recipe for Import.