Bagna Cauda - Piedmont, Italy

 

 

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This delectable dip from from the Piedmont region of Italian will warm the cockles of any dedicated garlic lover’s heart.  It’s served warm with a selection of fresh raw vegetables and crusty bread for dipping.

 

Makes about 1 cup

 

¾ cup olive oil

8 to 10 cloves of garlic, very finely chopped

8 to 10 anchovy fillets, chopped

½ stick butter

 

Assorted cut, raw vegetables and crusty Italian or French style bread for dipping.

 

Put the oil, garlic and anchovies into a small pot over medium heat and cook, stirring constantly with a wooden spoon.  As you stir try to mash the anchovies with the back of the spoon.  When all the anchovies have been mashed add the butter and continue to cook until the butter is melted.  Stir well and serve warm in a fondue dish over a candle or canned heat.  Dip the veggies and bread as you would fondue.

 

 

 

 

 

 

 

   

 

 

 

 

 

 

 

 

  Copyright © 2008 - Geraldine Duncan

 

 

 

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