"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Bagna Cauda Fondue Recipe

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This recipe for Bagna Cauda Fondue, by , is from A Little Bit of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michael Chiarello
Added: Friday, July 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 cloves garlic, minced
6 anchovies
large pinch of red chile flakes
salt and pepper
1 tbsp. minced parsley

Directions:
Directions:
In a hot pan, pour a good amount (1/2 cup) of olive oil in. When oil warms, add the garlic and turn heat down.

Add anchovies, which will dissolve. When garlic browns, add chili flakes until they toast up. Add 1-2 cups more olive oil, and salt and pepper.

Use this to cook beef steak, lobster, shrimp, and mushrooms in a fondue pot.

Personal Notes:
Personal Notes:
Growing up, mom and dad started a tradition of having lobster on Christmas Eve. Initially, they only prepared two lobsters because their four little tots didn't think much of it. However, as time went on, we each began to enjoy that once yearly treat and so two lobsters grew to 6 lobsters. Then we began to get married and have kids of our own, and we started celebrating Christmas on a different weekend so we could all get together and my sisters could still have their family Christmas traditions in their own homes.

So the challenge became how to create new traditions of our own on our now quiet Christmas Eve.

We always go to church for Christmas Eve service and we began preparing fondue to enjoy together afterwards on Christmas eve. We usually have this recipe, along with a cheese fondue, and crab cakes or shrimp. I was watching Michael Chiarello and he had this fabulous recipe featured during a holiday season and we all loved it. It has become a regular at our Christmas Eve table!

 

 

 

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