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Bagna Cauda Recipe

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

Contributor:  
Contributor:  
Marge Granzella
Added: Sunday, July 2, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 cups of anchovy
10 heads of garlic (if small use 20 heads)
2-4 cubes of butter
1-1/12 cups of olive oil
1 loves of crusty french bread - to catch the juices

To dip in fondue:

steak - thin peices
shrimp (raw)
onions
peppers
carrots
mushrooms
steamed broccoli
steamed cauliflower

Directions:
Directions:
Simmer on top of stove, 2 cubes of butter, garlic and 1 cup of olive oil and anchovies.

Smash up garlic when soft. If fondue seems too thick add more cubes of butter and 1/2 cup more olive oil.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
2 hours

 

 

 

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