Bagna Cauda

Recipe By:
Lolita
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  • Total Time 100 min Ico-add
  • Yield 4 Servings
  • Level Medium

This is an Italian dipping sauce made of garlic, anchovies, butter and olive oil. Magnifico
 

Ingredients

  • 150 ml/1/4 pint / 2/3 cup olive oil
  • 3 garlic cloves, crushed
  • 2 x 50 g/2 ounces/small cans of anchovies
  • 50 g/2 ounces/1/4 cup unsalted (sweet) butter, cut into small pieces
  • ******
  • 1 fennel bulb, trimmed and cut into strips
  • 2 carrots, cut into strips
  • 1 red (bell) pepper, cut into strips
  • 1 green or yellow pepper, cut into strips
  • 1/4 large cucumber, cut into strips
  • 2 celery sticks, cut into strips
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Directions

  1. 1. *****Chill the prepared vegetables for at least 1 hour before serving.
  2. 2. Put the oil and garlic in saucepan. Drain the anchovy oil into the pan. Chop the fish finely and add to the pan.
  3. 3. Cook, stirring, over a fairly low heat, for 5 minutes until the fish have melted into the oil.
  4. 4. Stir in the butter, a piece at a time, stirring briskly with a wooden spoon until the mixture is glistening.
  5. 5. Spoon into four small pots on individual plates, and arrange the vegetables around. Serve straight away.