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Ingredients for 4 people
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- 3 Small New Red Potatoes Quartered
- 1/2 Head Cauliflower Chopped
- 4 White Onions Halved
- 10 tablespoons Extra Virgin Olive Oil Divided
- 4 Artichokes
- 16 cloves Garlic
- 4 ounces Anchovies In Olive Oil
- 1 1/2 tablespoon Butter
- 1 Red Bell Pepper Sliced
- 1 Yellow Bell Pepper Sliced
- 8 Baby Carrots
- 2 Fennel Bulbs Sliced
- 1 Celery Heart Sliced Into Sticks
Le Ricette
Bagna Cauda
PREPARATION TIME
0 min
0 min
Tags
Ingredients for 4 people
3 Small New Red Potatoes Quartered
1/2 Head Cauliflower Chopped
4 White Onions Halved
10 tablespoons Extra Virgin Olive Oil Divided
4 Artichokes
16 cloves Garlic
4 ounces Anchovies In Olive Oil
1 1/2 tablespoon Butter
1 Red Bell Pepper Sliced
1 Yellow Bell Pepper Sliced
8 Baby Carrots
2 Fennel Bulbs Sliced
1 Celery Heart Sliced Into Sticks
Ingredients
Preparation 0 minutes preparation + 0 minutes cooking
Prepare vegetables as follows: boil the potatoes and cauliflower until tender. drizzle onions with olive oil to taste, salt, pepper and roast at 350°f uncovered for 1 hour.
Clean the artichokes down to the heart, being sure to remove at least ¾ of the tough outer leaves and tips. Remove the fuzzy choke and cut into quarters.
Cut the garlic cloves in half, discard the green part and make a paste using a mortar and pestle. Rinse anchovies under running water, remove bones, and place on a paper towel to dry.
Add olive oil, anchovies, and garlic to a medium saucepan. Cook on very low heat until the anchovies are completely melted and the garlic is cooked. Stir in the butter until melted.
Transfer sauce to a fondue pot to keep warm. Arrange all vegetables on a platter and dip into warm bagna cauda sauce.
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