Meal-Master-Recipes.com TopicViewer Portal | Recipe Archive Home - By Category - Recipe - Appetizers Page 9 | Dips Page 2 | Sauces Page 6 | Italian Page 3
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.


 

Search Recipes

1) Search by Title

2) Search Full Text

 
 Search mode: "AND" "OR"

 

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

Jo Parodi's Bagna Caulda

Jo Parodi's Bagna Caulda, Appetizers, Dips, Sauces, Italian