Here are a couple of the different recipes I have for Bagna Cauda.
From a dear friend in Washington
approx. 1 lb. butter
4 heads of garlic (not cloves, entire heads)
16 oz sour cream
pt. half-n-half
1 can of sardines(w/capers in oil) or anchovies
sliced French or Italian bread
raw or steamed veggies (cauliflower, mushrooms (raw or pickled), red or yellow bell peppers, carrots, celery, green onions, etc.) Shrimp is great with this!!
Chop, but don’t mash garlic. You may want to start with 2 heads and then add more later to taste. On lowest setting, start with ½ lb of butter melting. Stir in the first chopped head of garlic, make sure that the butter does not burn!!!. This stirring-melting-mixing process takes approx. one hour.When well mixed add 1 c of sour cream and 1 c of half-n-half at the same time. When completely mixed in, add the second portion of sour cream and half-n-half. These two ingredients should always be mixed in together. Dice a few of the sardines and stir into mixture and the capers that are packed with them. Add more garlic to taste. You should taste a creamy roasted garlic flavor when this is all done. The consistency should be like a thick chowder.
To serve, keep heated in a fondue pot, chafing dish or a crockpot set on lowest setting. Hold a slice of bread as a plate and dip your veggie into the Bagna Cauda, using the bread to catch the drippings. When the bread gets soggy, eat it and get another slice!!
BAGNA CAUDA
In an electric skillet, melt 1 stick real butter. Add 1 (4 ounce) can finely chopped anchovy fillets. Add 1 clove finely chopped garlic. Stir together and simmer for 20 minutes.
Add, while stirring constantly, 2 cups of heavy cream. Simmer until done.
This mixture needs to be kept warm for serving. Serve with French bread, cabbage leaves, celery, and carrots for dipping.
Serves 6.
BAGNA CAUDA (ITALIAN FONDUE)
6 to 8 cloves garlic
2 cubes butter
2 sm. jars olive oil
2 tins anchovies
Vegetables
Seafood
Steak
French bread sticks for dipping
Mix or press garlic into shallow fondue or electric frypan. Add butter and oil. Cook on low until garlic is soft, but not brown. Add anchovies; simmer until anchovies almost disappear. Meanwhile, slice bread thickly and set aside. Skewer veggies (mushrooms, broccoli, cauliflower, etc.), scallops, shrimp, and steak (cubed) or anything you want to dip. Simmer 1 to 3 minutes. Use bread as bed to soak up juices as eaten.