Bagna Cauda Fondue
CDKitchen https://www.cdkitchen.com
Serves/Makes: 10 | Ready In: 30-60 minutes
Ingredients:
1 cup soft butter
1/3 cup olive or peanut oil
3 cloves garlic, slivered
2 cans (2 ounce size) anchovy fillets, well drained
Bagna Cauda vegetables (allow 1/2, 1 cup of vegetables per person), see note below
French or Italian bread, cut into 1/4" slices
Directions:
Combine first 4 ingredients in a blender; whiz just until anchovies and garlic pieces are finely minced. If no blender is available, mince the garlic and anchovies finely by hand.
Pour into a ceramic, metal or electric fondue pot; heat slowly over direct flame or direct heat until mixture is bubbly. Turn flame or heat to low; keep heat just hot enough to heat and lightly brown vegetables without burning.
To serve, spear a vegetable piece with a fondue fork or long heavy bamboo skewer and swirl the vegetable in the butter mixture until hot and lightly browned, do not cook the vegetables.
Hold a piece of bread under the vegetables as it is removed from the fat to catch flavorful drippings.
Vegetables to be used:
Carrots, peel and cut crosswise into 1/2" slices
Cauliflower, clean and break into flowerettes
Green beans, clean, stem and dry
Cherry tomatoes, wash and dry
Green or red bell peppers, clean and cut lengthwise into 1/2" strips
Mushrooms, clean, dry and leave whole or cut in half
Zucchini, wash, dry and cut crosswise into 1/2" slices
Recipe Location: https://www.cdkitchen.com/recipes/recs/315/Fondue__Bagna_Cauda12172.shtml
Recipe ID: 10674
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