Bagna Lauda Recipe - Cooking Index
Bagna Lauda Recipe - Cooking Index
| 1 cup | 237ml | Extra-virgin olive oil |
| 1/2 cup | 99g / 3.5oz | Unsalted butter |
| 12 | Garlic cloves - sliced paper thin, And boiled in milk 10 minutes | |
| 1/4 cup | 59ml | Anchovy fillets - rinsed |
| Freshly-ground black pepper - to taste | ||
| 1 | Fennel bulb - cut into 1" strips | |
| 4 | Cardoons stalks - peeled and blanched | |
| 1 | Red bell pepper - cut into 1" strips | |
| 1 | Yellow bell pepper - cut into 1" strips | |
| 1 | Loaf country-style bread |
Heat oil and butter over medium heat until warm. Add garlic and 2 tablespoons cooking milk, anchovy and black pepper, and blend, using submersion blender. Pour into fondue pot and serve vegetables on the side.
Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5743)
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