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Bagna
Cauda
This dipping sauce for vegetables
often appears in many Italian homes as part of the Christmas Eve
buffet.
Any combination of vegetables are dipped into the hot sauce and then
eaten,
with a slice of bread held underneath to catch the drippings. Once the
bread is soaked with sauce, bread is eaten, too.
Ingredients:
1cup olive oil
8 tablespoons unsalted butter,
room temperature
15 to 16 anchovy fillets
8 large garlic cloves, minced
Salt and ground pepper to taste
Any combination of fresh vegetables,
cut into bite-size pieces.
Crusty Italian or French bread,
cut into small slices.
Preparation:
- Mix together anchovy fillets,
garlic, butter and oil until
smooth.
- Transfer mixture to medium size
saucepan and cook over
low heat for about 15 to 17 minutes stirring occasionally until sauce
separate.
- Season with ground pepper to
taste.
- Pour prepared sauce into fondue
pot over low heat to
keep warm.
- Serve with prepared vegetables
and bread.
Makes 8 servings.
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Did You Know?
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Bagna càuda, (from
the Piedmontese "hot sauce", alternatively written bagna caôda or
bagnacauda, etymologically related to Italian root bagn-, meaning
"wet") is a warm dip which originated in Piedmont, Italy.
This tasty dish, which is served and consumed in a manner similar to
fondue, and is now popular all over Italy, is made with garlic,
anchovies, olive oil, butter, and in some parts of the region cream. In the past
walnut or hazelnut oil would have beeen used.
Originally, in Piedmont, the Bagna càuda was placed
in a big pan (peila) in the center of the table for communal sharing.
Now, it is usually served in individual pots (the fojòt, a type
of fondue pot traditionally made of terra cotta).
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