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Bagna Cauda Recipe

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

Contributor:  
Contributor:  
Jo Audino
Added: Wednesday, June 13, 2018

Category:
Category:

Ingredients:  
Ingredients:  
Sauce Veggies for Dipping
1 cup olive oil Red cabbage, cut into 1” pieces
1 cup butter Bell peppers, cut into 1” pieces
1 can flat anchovies - flat, not rolled Celery, sliced 1” thick
7 to 10 whole peeled garlic cloves Artichoke hearts, cut in chunks

Go-Withs
Sweet French bread, sliced 1-1/2” thick, for the “plate”
Sliced Italian dry salami
Sliced Jack, Muenster, or Mozzarella cheese
Pickled or plain mushrooms
Nice red wine of choice


Directions:
Directions:
Prep the raw veggies into bite size pieces and arrange on a platter. Put cheese and salami on a separate platter. The mushrooms can go on the veggie platter.

Melt butter and heat it with the olive oil, garlic, and anchovies in a fondue pot until bubbly and anchovies are dissolved. Dip the veggies in like fondue. The bread is your plate. Wash it all down with a quality red wine.

Personal Notes:
Personal Notes:
NOTE: Bagna Cauda is a Brackett tradition. Na recalled going to Aurelia’s house for lunch one day, and Bagna Cauda was served. She had such garlic-and-anchovy breath that no one would sit near her when she returned to the University for afternoon classes. Poppi always monitored the fondue pot, challenging any who thought they might dip their bread, overstay their welcome with their veggies in too long, or those who contemplated the cardinal sin of eating the garlic cloves. This was served at Jessica’s christening party and was a huge hit with the Audino family. Aunts Madaline and Blanche swear that their mother sliced the garlic, doubted Poppi’s recall when he said he left the garlic whole. He always left it whole. This was the first meal we prepared and ate as a newly married couple in 1975.

“Get your g** d*** bread out of there!” - John Brackett, at nearly every Bagna Cauda.

 

 

 

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