bagna càuda
12 servings
| 12 | anchovy fillets |
| 6 cloves | garlic |
| 3 ounces | unsalted butter |
| ¾ cup | extra virgin olive oil |
| kosher salt | |
| [CRUDITÉS] | |
| whole baby corn | |
| Belgian endive | |
| blanched sugar snap peas | |
| blanched asparagus | |
| baby carrots | |
| red bell peppers | |
| 1 | baguette, sliced |
- Blend anchovies and garlic in processor until smooth.
- Cook anchovy mixture with butter and oil over low heat 15 minutes, stirring occasionally. Season with salt.
- Serve warm with crudités and bread.