Thought I'd post this again. Kahuna
BAGNA CAULDA
+ 2 2 OUNCE CANS FLAT ANCHOVIES, DRAINED
+ 10 GARLIC CLOVES MINCED
+ 1 PINT WHIPPING CREAM
+ 1 QUART HALF AND HALF
+ 2 STICKS BUTTER
+ 1 CUP OLIVE OIL
1. Saute garlic in 1 stick of butter till golden, add the
remaining stick and stir until melted, add olive oil.
2. Add the drained anchovies and cook at medium heat till dissolved.
3. Add the cream and 3 cups of the half and half, simmer no less than a half hour (additional time simmering improves the flavor).
4. Add more half and half as the Bagna Caulda becomes thicker.
5. Serve warm with fresh vegetables and hard crusted Italian bread for dipping.
*** You don't have to use any of the Cream of Half-and Half if you don't want to. Or you can use either one or the other*** KAHUNA
BAGNA CAULDA
+ 2 2 OUNCE CANS FLAT ANCHOVIES, DRAINED
+ 10 GARLIC CLOVES MINCED
+ 1 PINT WHIPPING CREAM
+ 1 QUART HALF AND HALF
+ 2 STICKS BUTTER
+ 1 CUP OLIVE OIL
1. Saute garlic in 1 stick of butter till golden, add the
remaining stick and stir until melted, add olive oil.
2. Add the drained anchovies and cook at medium heat till dissolved.
3. Add the cream and 3 cups of the half and half, simmer no less than a half hour (additional time simmering improves the flavor).
4. Add more half and half as the Bagna Caulda becomes thicker.
5. Serve warm with fresh vegetables and hard crusted Italian bread for dipping.
*** You don't have to use any of the Cream of Half-and Half if you don't want to. Or you can use either one or the other*** KAHUNA