Garlic and Anchovy Appetizer (Bagna Cauda)
Ingredients
- Ingredients
- Anchovy sauce
- 20 garlic cloves (peeled)
- ½ l olive oil
- 20 Anchovy fillet (in brine)
- Vegetables to taste
- 1 Cauliflower
- 4 Fennel bulb
- 4 carrots
- 4 whole yellow onion
- 1 Red Bell pepper
- 1 yellow Bell pepper
- 1 green Bell pepper
Preparation steps
Heat 1/4 liter of oil and garlic cloves and cook over low heat for about 1 hour until garlic is very tender. If salted anchovy fillets are used, rinse anchovies in cold water and pat dry. Add anchovy fillets and sauce to garlic oil.
Cook for a few minutes and puree with an immersion blender until smooth.
Stir in remaining olive oil.
Prepare desired vegetables, to taste. Cut into bite-sized pieces.
Depending on vegetables, steam or cook in boiling water for a few minutes until al dente, if desired, or leave vegetables raw.
Arrange vegetables decoratively on large serving plates.
Place vegetables on table or serving station.
When ready to serve, place sauce in chafing dish on table or serving station and keep hot. Dip vegetables into sauce and serve with white bread.
Stir sauce often, so that sauce does not scorch.
Serve with spoons for dipping.
