Ingredients
- 6 very small red potatoes (3/4 pound)
- 1/2 cup olive oil
- 1 teaspoon butter
- 1/4 teaspoon kosher salt
- 3 canned anchovy fillets, finely chopped
- 1 garlic clove, minced
- 24 baby carrots (about 6 ounces)
- 6 celery stalks, trimmed and quartered
- 1 head Belgian endive (about 1/4 pound), separated into 12 leaves
- 1/2 (1 1/4-pound) fennel bulb, trimmed and cut lengthwise into 1/4-inch slices and separated into spears
Description
Prep: 18 Minutes; Cook: 12 MinutesAt The End Of The Grape Harvest Each Year In Piedmont, Winemakers Feast On A Meal That Begins With Bagna Cauda (BAHN-yah KOW-dah), A "hot Bath" Of Olive Oil, Butter, Garlic, And Anchovies Served With Raw Vegetab
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