Jo Parodi's Bagna Caulda
| Yield: | 4 Servings |
| Categories: | Appetizers, Italian, Sauces, Dips |
| BAGNA CAULDA | ||
| 2 | c | Oil, Olive |
| 1/2 | c | Butter |
| 3 | Garlic cloves; crushed | |
| 2 | cn | Anchovy fillets |
| FOR DIPPING | ||
| Cucumbers; peeled, cut in half, then quartered | ||
| Fennel cut in slender wedges | ||
| Mushrooms | ||
| Celery; cut in 2 inch pieces | ||
| Bread, French cut in 3 inch cubes |
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