This is a print preview of "Bagna Couda" recipe.

Bagna Couda Recipe
by Marcel

Bagna Couda

Ingredients

1/2 cup UNsalted butter
1/4 cup of heavy whipping cream
6 cloves garlic, minced
2 (2 ounce) cans anchovy fillets, ground up. Do NOT drain but add that oil!
1/2 cup Extra Virgin Olive oil

Directions

Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until tender. Reduce heat to low. Mix in anchovy filets and heavy cream. Cook and stir until thickened. Remove from heat, cover and chill in the refrigerator approximately 2 hours.
Return the mixture to medium heat, stirring occasionally, until bubbly. Pour into heated Fondue Pot & keep warm but not hot.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Italy Italian
Cook time: Servings: 1 Cups

Goes Well With: Raw Veggies, crusty bread

Ingredients

  • 1/2 cup UNsalted butter
  • 1/4 cup of heavy whipping cream
  • 6 cloves garlic, minced
  • 2 (2 ounce) cans anchovy fillets, ground up. Do NOT drain but add that oil!
  • 1/2 cup extra virgin olive oil.

Directions

  1. Melt butter in a medium saucepan over medium heat.
  2. Stir in garlic and cook until tender.
  3. Reduce heat to low.
  4. Mix in ground anchovy filets and heavy cream.
  5. Cook and stir until thickened.
  6. Remove from heat, cover and chill in the refrigerator approximately 2 hours.
  7. Return the mixture to medium heat, stirring occasionally, until bubbly. Pour into heated Fondue Pot & keep warm but not hot.