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Bagna Cauda Bagna Cauda, an Italian peasant dish made with olive oil, garlic, and anchovies, was traditionally served in an earthenware bowl kept warm over coals. When the Bagna Cauda, or dip, was finished, eggs were often scrambled in the same bowl, picking up the r Ingredients ½ cup (120 mL) good quality virgin olive oil 2½ Tbsp. (37.5 mL) minced anchovy fillets 4 medium-to-large garlic cloves, very finely minced or grated 1 Tbsp. (15 mL) unsalted butter 1 large handful lightly steamed and cooled green beans 1½ cups (360 mL) lightly steamed and cooled broccoli florets 1½ cups (360 mL) lightly steamed and cooled cauliflower florets thin batons of carrots from 2 medium carrots Belgian endive leaves from 1 large endive batons of zucchini from 1 large zucchini toasted or grilled baguette, Calabrese, ciabatta, or francese slices Instructions Combine the oil and the anchovies in a small saucepan over low heat until the anchovies have almost dissolved, about 4 to 5 minutes. Remove from heat and stir in the garlic. Return to heat for about 30 to 45 seconds to just cook the garlic. Remove the pan from heat and stir in the butter. Transfer the anchovy-garlic mixture to a small, heat-proof dish and place on a large platter over a warmer. Surround with the vegetables and the toasted or grilled crusty bread. In the Middle Ages garlic was believed to ward off the plague, protect against vampires and bring good luck.
This recipe is from Linda Haynes, The More from ACE Bakery cookbook.  Printer-friendly version Send this recipe to a friend. previous recipe | next recipe  |
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