Jo Parodi's Bagna Caulda
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 10 ingredients
- -- quartered fennel -- cut in slender
- ----Bagna Caulda----
- 2 cans anchovy fillets
- -- wedge mushrooms celery -- cut in 2 inch
- 3 garlic cloves -- crushed
- -- pieces bread -- French cut in 3 inch cubes
- -----for dipping----- cucumbers; peeled -- cut in half, then
- Dip
- 2 cups oil -- olive
- 1/2 cup butter
Contains
CeleryGlutenFishMilk
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.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- 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 together the olive oil, butter and garlic. Add the anchovy fillets and simmer for one hour.
- Keep warm over low heat or a hot plate, as each guest dunks vegetables in the hot dip, and don't forget the French bread.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Vegetable peeler