is one of the recipes that has been provided
by Shirley Cline from San Fransisco. (You can
contact Shirley by emailing her - click here). Shirley
had this to say:
dish comes from my grandparents' home town of
Piedmont, Italy. As Catholics, we often had
this on a Friday, when we couldn't have meat.
Bagna Cauda (pronounced Bon'-ya Cod'da) means
"hot bath" and is served with raw vegetables
for dipping such as cabbage, bell peppers (red-green-yellow),
fennel, cauliflower and celery. The vegetables
are dipped into the sauce and then eaten with
a slice of bread held underneath to catch any
drippings. Once the bread is soaked with the
sauce, it is eaten too ".
cup olive oil
6 Tblsp. (3/4 stick) unsalted butter, room
12 anchovy fillets, mashed (Italian Deli should
have the meaty anchovies which are better
6 large garlic cloves, chopped fine
Chopped assorted fresh vegetables, cut into
1 (1 lb.) loaf Italian or French bread, cut
into 2" sections
you do not wish to mash and chop by hand,
you can blend oil, butter, anchovies and garlic
in a food processor until smooth.
oil mixture to a heavy medium saucepan. Cook
over a low heat for 15 minutes, stirring occasionally
(the sauce will separate). Season with pepper.
the sauce into a fondue pot or other flameproof
casserole and set over a table burner to keep
with the vegetables and bread.