Bagna Cauda

Name: Bagna Cauda
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 113 grams cans each) anchovies, drained, rinsed, and patted dry; 118 milliliters butter; 12 servings Sliced crusty Italian bread; 12 cloves garlic, peeled and crushed with the flat side of a large knife; 12 green onions, rinsed, root ends and green tips trimmed; 355 milliliters olive oil; 227 grams portabella mushrooms, rinsed, stemmed, and sliced; 2 heads radicchio (1 1/4 lb. total), rinsed, cored, and sliced lengthwise 1/2 inch thick; 4 heads red or white Belgian endive (12 oz. total), rinsed, ends trimmed, separated into leaves; 3 red or yellow bell peppers (1 1/2 lb. total), rinsed, stemmed, seeded, and sliced lengthwise

Bagna Cauda might be a good recipe to expand your hor d'oeuvre repertoire. Watching your figure? This pescatarian recipe has 141 calories, 4g of protein, and 11g of fat per serving. This recipe serves 12. This recipe covers 14% of your daily requirements of vitamins and minerals. A mixture of bell peppers, radicchio, crusty bread, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

In a 2- to 3-quart pan or an electric skillet over medium heat, stir olive oil, butter, anchovies, and garlic, breaking up anchovies and garlic slightly with the back of a fork, until butter is melted and mixture is bubbling, about 5 minutes.

Ingredients you will need

Anchovies

Olive Oil

Butter

Garlic

Equipment you will use

Frying Pan

Remove from heat and let stand at least 10 minutes or up to 30 minutes.

Meanwhile, arrange the radicchio, endive, peppers, green onions, and mushrooms on a serving platter. Reheat butter mixture gently over low heat, then pour into a bowl or ramekin. Alternatively, pour into a 1 1/2- to 2-cup ceramic fondue pan or metal chafing dish in a water-bath jacket. Set over a votive candle or an ignited alcohol or canned solid-fuel flame. Adjust heat to lowest setting under fondue pan, to medium under chafing dish. Pass platter of vegetables and bread for guests to dip in warm bagna cauda.

Ingredients you will need

Green Onions