Bagna lauda
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Extra virgin olive oil |
| ½ | cup | Unsalted butter |
| 12 | Cloves garlic, sliced paper thin and boiled in milk 10 minutes | |
| ¼ | cup | Anchovy fillets, rinsed |
| Black pepper | ||
| 1 | Fennel, raw, into 1\" strips | |
| 4 | Stalks Cardoons, Peeled, and blanched | |
| 1 | Red Bell Pepper, In1\" Strips | |
| 1 | Yellow bell pepper, in 1\" strips | |
| 1 | Loaf Country Style 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.
Yield: 4 servings
Recipe by: Molto Mario MB5743 Posted to MC-Recipe Digest V1 #605 by Sue <suechef@...> on May 11, 1997