Bagna Cauda (Fondue)
Source of Recipe
Taunton
List of Ingredients
2 ounces crostini
1/2 cup baby carrots
1/2 cup of 1-inch by 2-inch strips of red or yellow bell peppers
1/2 cup thinly sliced zucchini
2-3 stalks celery, cut into 2-inch to 3-inch pieces
1/4 tablespoon virgin olive oil
2 tablespoons butter
6 cloves garlic, minced
1/2 can chopped anchovy filets packed in olive oil
3/4 cup heavy creamRecipe
Arrange the crostini, carrots, peppers, zucchini, and celery on a platter and set aside.
In a small saucepan, heat the oil and butter over medium heat until the butter is melted. Blend with a whisk, then add the garlic and anchovies with 2 teaspoons of their oil. Cook the mixture over low heat 5 minutes, using a wooden spoon to mash the garlic and anchovies as they cook. Blend in the cream with a whisk. Transfer the bagna cauda to a fondue pot or warming dish. Serve immediately.
Serve it with chunks of crusty bread and your favorite raw vegetables.
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