Bagna cauda (garlic dip)
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Bagna cauda (garlic dip)
  Garlic    Dips  
Last updated 6/12/2012 1:05:51 AM. Recipe ID 31034. Report a problem with this recipe.
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      Title: Bagna cauda (garlic dip)
 Categories: Dips
      Yield: 8 Servings
 
    1/2 c  Olive oil
    1/4 lb Butter (1 stick)
      5    Garlic cloves, chopped fine
      6    Anchovy fillets, chopped
           - or mashed
        ds Pepper
 
  Heat the oil and butter together in an earthenware pot over hot water
  or in a double boiler. In another pan cook the garlic in a bit of the
  oil until it is soft. Add the anchovy fillets, and cook until the
  fish dissolves into a paste, about 5 minutes. Add all to the pan of
  hot oil and butter. The Bagna Cauda is kept hot in the middle of the
  table. Guests dip celery, cooked and cooled artichokes, endive,
  cucumbers, green onions, and Italian bread into this mixture.
  




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Recipe ID 31034 (Apr 03, 2005)

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