Bagna Cauda
There is no hotter hot dip than bagna cauda. Sharp flavours with a mellow, creamy texture: sign us up!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.stefanofaita.com.
Cooking tools:
- Saucepan
- Stove
- Fork
- Wooden spoon
- Serving bowl
Ingredients
- 30 ml (2 tbsp) Stefano extra virgin olive oil
- 4 garlic cloves, minced
- 1 sprig fresh rosemary
- 6 anchovy fillets in oil
- 60 ml (¼ cup) dry white wine
- 180 ml (¾ cup) 35% heavy cream
- 15 ml (1 tbsp) fresh Italian parsley, chopped
- Salt
- freshly ground black pepper
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