Bagna Lauda
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 9 ingredients
- 1 red bell pepper -- cut into 1" strips
- 1 loaf country-style bread
- 1/4 cup anchovy fillets -- rinsed freshly-ground black pepper -- to taste
- 4 cardoons stalks -- peeled and blanched
- 12 garlic cloves -- sliced paper thin, and boiled in milk 10 minutes
- 1 yellow bell pepper -- cut into 1" strips
- 1 cup extra-virgin olive oil
- 1/2 cup unsalted butter
- 1 fennel bulb -- cut into 1" strips
Contains
GlutenFishMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Heat oil and butter over medium heat until warm. Add garlic and 2 tablespoons cooking milk, anchovy and black pepper, and blend, using submersion blender. Pour into fondue pot and serve vegetables on the side.
Plating
Cookware for this recipe
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Blender
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Chef's knife
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Cutting board
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Vegetable peeler