Bagna Cauda

Name: Bagna Cauda
Ingredients: 1/4 cup (1/8 lb.) butter; 3/4 cup olive oil; 3 tablespoons minced garlic; 1 can (2 oz.) anchovies, drained and minced; 3 to 4 cups assorted raw vegetables: red or white Belgian endive leaves, fresh fennel slices, celery sticks, red or yellow bell pepper strips, or zucchini slices; Baguette slices

6 ingredients

3 steps

Ingredients

1/4 cup (1/8 lb.) butter
3/4 cup olive oil
3 tablespoons minced garlic
1 can (2 oz.) anchovies, drained and minced
3 to 4 cups assorted raw vegetables: red or white Belgian endive leaves, fresh fennel slices, celery sticks, red or yellow bell pepper strips, or zucchini slices
Baguette slices

Directions

1

In a 1- to 1 1/2-quart pan over medium heat, melt butter. Add olive oil, garlic, and anchovies; stir until mixture is bubbling.
2

Meanwhile, arrange vegetables on a platter and baguette slices in a bowl.
3

Pour bagna cauda into a 1 1/2- to 2-cup fondue pot and set over a candle or medium-low alcohol or canned-heat flame (see notes); stir mixture often and adjust heat as needed so garlic doesn't burn. Serve with vegetables and baguette slices.