Bagna Cauda

Fruffy posted 03-02-99 9:54 AM

Bagna Caulda (TSR board)

10 garlic cloves, minced (if cloves are extra large, compensate)
1-1/2 sticks butter
2 (2 oz.) cans flat anchovies, drained
1 pt. whipping cream
1 qt. half & half (hold 1/4 for later use)

Saute garlic until golden in 1 stick butter; add the remaining 1/2 stick and stir until melted.

Add the drained anchovies and cook at medium heat until dissolved.

Add the cream and simmer (make certain it continues to bubble gently) no less than 1/2 hour--additional simmering improves flavor and Bagna will become thicker--add more half & half as it thickens. Stir often.

Serve with home canned pickled peppers or fresh, home canned pickled mushrooms or fresh, iceberg lettuce (broken into dipping cups), cabbage (in wedges), celery cabbage, or any vegetable you may enjoy.

Serves about 4 average appetites. Will keep in refrigerator for weeks. This may be made earlier in the day or can be started after guests arrive and everyone helps--but be prepared to keep them from sampling!

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