Bagna Cauda | Saveur
In Piedmont, winemakers celebrate the end of the grape harvest each year with a dinner that traditionally begins with bagna cauda.
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.saveur.com.
Ingredients
- 3 lb. cardoons
- Juice of 3 lemons
- 1⁄2 cup butter
- 10 cloves garlic, peeled and thinly sliced
- 24 oil-packed anchovies, chopped
- 2 cups extra-virgin olive oil
- Salt and freshly ground black pepper
- Assorted raw vegetables such as fennel, baby artichokes, endive, and radicchio
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