Bagna Cauda

Translated:"Hot Bath", this EVOL and anchovy mixture is from the Piedmont region in Italy. Dip raw vegetables and grissini/breadsticks or a crusty baguette into this dip. Easily made in a small round crockpot. From: Not your mother's slow cooker...

Yield: 6 servings
Community Recipe from

Ingredients

  • 1/2 cup(s) EVOL
  • 1/2 cup(s) butter or EVOL
  • 1-4 clove(s) garlic smashed flat but left whole
  • 6-10 anchovy fillets to your taste
  • 1 teaspoon(s) red wine vinegar
  • pinch(s) aleppo pepper or red pepper flakes

Preparation

  1. Combine the oil, butter and garlic in slow cooker.

  2. With mortal and pestle mash the anchovy fillets until a paste forms. Add the oil mixture in the crock and stir until combined. Cover and cook on LOW until the butter is melted and the anchovies are dissolved. About 1-2 hours; handle with care as the oil will be very hot.

  3. Remove the garlic cloves, especially if they've turned brown, and add the vinegar and aleppo pepper and stir. Arrange the veggies and breadsticks on a platter or in bowls and set the slow cooker in entertaining area keep cooker on low for up to 4 hours.
February 2012

This recipe is a personal recipe added by BernieRabbit and has not been tested or endorsed by MyRecipes.

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