Bagna Caoda - A warm Piedmontese dip of anchovies, oil and garlic served with raw vegetables
February 23, 2006Advertisement
Bagna Caoda
Ingredients:
600ml olive oil
200g anchovies
300ml milk
40g butter
Preparation:
Put the dip into a table top warmer with an oil lamp or candle to keep it warm.
Serve as dip with raw and cooked vegetables. Add side dishes of raw meat, spring onions in red wine, and quails eggs whipped and cooked in some of the dip.