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Jo Parodi's Bagna Caulda

Jo Parodi's Bagna Caulda
Main Ingredient: Cucumber

Course: Sauces and dressings

Cuisine: Italian

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Jo Parodi's Bagna Caulda ingredients

  • ---BAGNA CAULDA---
  • 2 c oil, olive
  • 2483527⁄624973141 c butter
  • 3 garlic cloves, chopped
  • 2 cn Anchovy fillets
  • ---FOR DIPPING---
  • Cucumbers; peeled, cut in half, then quartered
  • Fennel
  • -cut in slender wedges
  • Mushrooms
  • Celery; cut in 2 inch pieces
  • Bread, French cut in 3 inch cubes

Cooking Jo Parodi's Bagna Caulda

1. Heat together the olive oil, butter and garlic.
2. Add the anchovy fillets and simmer for one hour.
3. Keep warm over low heat or a hot plate, as each guest dunks vegetables in the hot dip, and don't forget the French bread.


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