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Bagna Lauda


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Ingredients:

  • 1 c Extra virgin olive oil
  • 1/2 c Unsalted butter
  • 12 Cloves garlic, sliced paper thin and boiled in milk 10 minutes
  • 1/4 c Anchovy fillets, rinsed
  • Black pepper
  • 1 Fennel, raw, into 1" strips
  • 4 Stalks Cardoons, Peeled, and blanched
  • 1 Red Bell Pepper, In1" Strips
  • 1 Yellow bell pepper, in 1" strips
  • 1 Loaf Country Style Bread

Directions:

Heat oil and butter over medium heat until warm. Add garlic and 2 tablespoons cooking milk, anchovy and black pepper, and blend, using submersion blender. Pour into fondue pot and serve vegetables on the side.
 
Yield: 4 servings
 
Recipe by: Molto Mario MB5743 Posted to MC-Recipe Digest V1 #605 by Sue <suechef@sover.net> on May 11, 1997