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Bagna Lauda
Ingredients
- 1 c. Extra-virgin extra virgin olive oil
- 1/2 c. Unsalted butter
- 12 x Garlic cloves sliced paper thin, and boiled in lowfat milk 10 min
- 1/4 c. Anchovy fillets rinsed Freshly-grnd black pepper to taste
- 1 x Fennel bulb cut into 1" strips
- 4 x Cardoons stalks peeled and blanched
- 1 x Red bell pepper cut into 1" strips
- 1 x Yellow bell pepper cut into 1" strips
- 1 loaf country-style bread
Directions
- Heat oil and butter over medium heat till hot. Add in garlic and 2 Tbsp. cooking lowfat milk, anchovy and black pepper, and blend, using submersion blender. Pour into fondue pot and serve vegetables on the side.
- This recipe yields 4 servings.
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