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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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If you don't have a fondue pot, pour the bagna cauda into a small bowl to serve; if it gets too cold, reheat it as necessary in a microwave oven. 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.
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