Barilla recipes

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Bagna Cauda


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Bagna Cauda
NUTRITIONAL FACTS
CALORIES: 430
CARBOHYDRATE: 41.0g
PROTEIN: 15.0g
FAT: 27.0g



Ingredients for 6 people


3 Small New Red Potatoes Quartered
1/2 Head Cauliflower Chopped
4 White Onions Halved
10 tablespoons Extra Virgin Olive Oil Divided
4 Artichokes
16 cloves Garlic
4 ounces Anchovies In Olive Oil
1 1/2 tablespoon Butter
1 Red Bell Pepper Sliced
1 Yellow Bell Pepper Sliced
8 Baby Carrots
2 Fennel Bulbs Sliced
1 Celery Heart Sliced Into Sticks



Preparation
1. PREPARE vegetables as follows: boil the potatoes and cauliflower until tender

2. Drizzle onions with olive oil to taste, salt, pepper and roast at 350°F uncovered for 1 hour

3. Clean the artichokes down to the heart, being sure to remove at least ¾ of the tough outer leaves and tips

4. Remove the fuzzy choke and cut into quarters

5. CUT the garlic cloves in half, discard the green part and make a paste using a mortar and pestle

6. RINSE anchovies under running water, remove bones, and place on a paper towel to dry

7. ADD olive oil, anchovies, and garlic to a medium saucepan

8. Cook on very low heat until the anchovies are completely melted and the garlic is cooked

9. Stir in the butter until melted

10. TRANSFER sauce to a fondue pot to keep warm

11. Arrange all vegetables on a platter and dip into warm bagna cauda sauce