Bounty And Bagna Cauda
This delightful recipe combines the rich umami flavor of anchovies with the subtle aroma of garlic, resulting in a luxurious buttery dip that pairs perfectly with an array of fresh vegetables and crusty bread. The savory essence infuses the butter and oil with a depth of flavor that is both comforting and satisfying. This versatile dish is ideal for gatherings or cozy nights in, offering a warm and inviting way to enjoy a variety of colorful veggies and other delectable treats.
— Constant Cookbook
Ingredients
- 1/2 cup butter 3 tablespoons olive oil
- 1 can anchovy fillets
- 3 garlic cloves chili flakes (optional)
Instructions
- Puree the anchovies and garlic cloves: or, just chop both really finely to make a paste.<, asparagus, celery, zucchini, cauliflower, endive.
- Heat on low: In saucepan on low heat, add all ingredients. Keep the flame on low so that the butter/oil gets totally infused with the anchovy and garlic. Once the butter melts, just let it continue to sit on the low flame for another 5 minutes. Serve warm. If you use a fondue pot - double or triple the recipe. The little candle fondue bowl pictured above was purchased for $5 at Marshalls.
- Vegetables & Stuff to Dip Assortment of raw, steamed or roasted vegetables. I used broccoli, french green beans, radishes (all raw). I also had fresh bread and a few sauteed shrimp. Other ideas include: baby carrots, steamed artichoke hearts, red bell pepper slices
Cook Time
0M
Prep Time
PT0M
Yield
1/2 cup serves 4 as appetizer or a nice party dip
Comments
No comments found.