140 bagna france Recipes

butter, garlic, minced, anchovy fillets, drained, heavy cream

olive oil, unsalted butter, room temperature, anchovy fillets, garlic cloves, chopped, assorted fresh vegetables, cut into bite-size pieces, crusty italian or french bread , cutinto 2-inch sections

garlic cloves, mashed to a paste, garlic cloves, sliced thin, olive oil, anchovy fillets, drained and chopped, butter , cut into pieces, milk, sliced bell pepper, carrot , sticks, zucchini , sticks, tomatoes, cauliflower, broccoli floret, celery , sticks, button mushroom, green beans, snow peas

butter, olive oil, anchovy fillets, garlic cloves, peeled and chopped, whipping cream

garlic cloves, separated into cloves with the skin on, fine sea salt and black pepper, egg tagliatelle pasta noodles or 1 lb fettuccine pasta, head cauliflower, cored, olive oil, flat anchovy fillets (from two 2-oz. tins or 1 4-oz. jar), butter, heavy cream or 1 pint half-and-half, chopped flat leaf parsley

prep time includes roll up time, extra-virgin olive oil, chopped garlic, very finely minced anchovies, unsalted butter, at room temperature, sea salt , preferably gray salt, very finely minced fresh italian (flat-leaf) parsley

sun-dried tomato halves, olive oil, divided, chopped red bell pepper, minced fresh onion, garlic cloves, minced, canned anchovy fillets, finely chopped (about 1 tsp), capers, finely chopped, fat-free , less-sodium chicken broth, dijon mustard, salt, chopped green onions, white wine vinegar

baguette , sliced crosswise into 24 pieces, zucchini, red bell pepper, quartered, fresh lemon juice, salt, garlic cloves, minced, canned anchovy fillets, rinsed and minced, extravirgin olive oil, chopped fresh flat-leaf parsley

olive oil, butter, anchovies, drained, rinsed, and patted dry, garlic, peeled and crushed with the flat side of a large knife, heads radicchio (1 1/4 lb. total), rinsed, cored , and sliced lengthwise 1/2 inch thick, heads red or white belgian endive (12 oz. total), rinsed, ends trimmed, separated into leaves, red or yellow bell peppers (1 1/2 lb. total), rinsed, stemmed, seeded , and sliced lengthwise, green onions, rinsed , root ends and green tips trimmed, portabella mushrooms, rinsed, stemmed, and sliced, sliced crusty italian bread

cooked tender beef steak such as top sirloin ; cooked boned, skinned chicken breast; and/or cooked, peeled, and deveined shrimp (31 to 40 per lb.), zucchini , mushrooms, red bell peppers, fresh fennel, and/or drained canned artichoke hearts (choose 3 or 4), baguette (8 oz.), thinly sliced, butter, olive oil, minced garlic, anchovies, drained and finely chopped

butter, olive oil, minced garlic, anchovies, drained and minced, 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

olive oil, butter, garlic, minced, anchovy filets, mashed, salt, black pepper, freshly ground, day-old italian bread, cubed, artichokes, boiled and quartered, cauliflower florets, blanched, carrot sticks, asparagus spears, blanched, hard-boiled eggs, halved, red bell pepper strips

baguette, crusty (16 to 18 inches long), extra virgin olive oil , fruity, tuna , olive-oil-packed, garlic clove, minced, tomato, thinly sliced, cucumber, thinly sliced, anchovy fillets, to taste (can be rinsed or marinated in lemon juice to make them milder), oil-cured black olive, pitted (these are the wrinkled olives that don tsp come packed in brine), basil leaves, fresh

broiler-fryer chickens, cut up, all-purpose flour, potato flour (not potato starch), salt, egg, undiluted evaporated milk, water, pan drippings, flour, milk, salt and pepper

peeled garlic cloves, extra virgin olive oil, butter, anchovies

extra virgin olive oil, chopped garlic, very finely minced anchovies, unsalted butter, at room temperature, sea salt , preferably gray salt, very finely minced fresh italian parsley (flat-leaf )

olive oil, butter, garlic cloves, very thinly sliced, anchovies

evol, butter or evol, garlic smashed flat but left whole, anchovy fillets to your taste, red wine vinegar, aleppo pepper or red pepper flakes