Bagna Lauda

Yield:
4 servings
Level:
Easy
Ingredients
  • 1 cup extra virgin olive oil
  • 1/2 cup unsalted butter
  • 12 cloves garlic, sliced paper thin and boiled in milk 10 minutes
  • 1/4 cup anchovy fillets, rinsed
  • Black pepper
  • 1 fennel, raw, cut into 1inch strips
  • 4 stalks cardoons, peeled and blanched
  • 1 red bell pepper. cut into 1-inch strips
  • 1 yellow bell pepper, cut into 1-inch strips
  • 1 loaf countrystyle 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.


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