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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By torba97_12904148
Fremont, CA
on March 03, 2013
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IF you enjoy bagna lauda sauce...this one by Emeril is a keeper.
Annie, Fremont, CA
By jordjarn_5135910
Boulder, CO
on April 14, 2006
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Time honored recipe makes it easy to get your veggies. You can use anything you want in this lucious anchovy-based sauce. Broccoli is especially good because the heads trap pieces of anchovy and garlic as well as become coated with the sauce. Of course, bread does the same. Needless to say, the anchovies are king - buy the best you can find/afford. I finally got a can of the good stuff, salt packed, as recommended by Mario and nevernomoreagain the small tins of oil soaked 'chovies! P.S. Also needless to say, a good rustic bread is best-Ciabatta is a good choice but there are many others.
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