Italian New Years Bagna Cauda
Serving Size : 12
Ingredients for prepare Italian New Years Bagna Cauda
:
| Amount | Measure | Ingredient - Preparation Method |
assorted vegetables
italian new years bagna cauda |
| 1 | small | beet |
| 1 | cup | broccoli rabe - 3" pieces |
OR 1 cup broccoli florets
italian new years bagna cauda |
| 1 | large | carrot - peeled |
| 1/2 | medium | zucchini - or yellow squash |
| 1 | small | red sweet pepper |
| 1 | small | yellow sweet pepper |
| 12 | small | celery stalks - leafy, from celery |
hearts
italian new years bagna cauda |
| 12 | small | romaine leaves |
dipping sauce
italian new years bagna cauda |
| 1/2 | cup | garlic cloves - sliced |
| 3/4 | cup | olive oil |
| 2 | | anchovy fillets - quartered |
| 1 | teaspoon | butter |
recipe Italian New Years Bagna Cauda
"A warm sauce of garlic, anchovies and
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olive oil - known as bagna cauda, meaning 'hot bath' in Italian - serves as
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a dip for an assortment of raw and cooked vegetables which can vary
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according to whatever catches your eye at the vegetable market." Several hours before serving, prepare Assorted Vegetables: In 2-quart
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saucepan, cook beet in water to cover until tender - about 20 minutes.
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Drain, cool, peel; cut in half and slice. In 1-quart saucepan, heat 1 inch water to
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boiling and ad broccoli; blanch, drain, rinse in cold water; drain again. Slice carrot and
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yellow squash crosswise on an angle. Cut red and yellow peppers into large triangles.
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Wrap and refrigerate vegetables until ready to serve. One hour before serving prepare Dipping Sauce. In 1-quart
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saucepan heat 2 inches water to boiling. Add garlic and cook 15 seconds. Drain; set aside. In
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medium-size skillet heat oil over medium heat; stir in garlic. Cook 1 minute. Reduce heat to very low and
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simmer 35-45 minutes or until garlic softens and begins to break down. Add anchovies to garlic oil
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and cook 10 minutes; stir in butter. Transfer Dipping Sauce to a ceramic butter warmer or small
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candle-powered (chocolate) fondue pot. Place dipping sauce in center of doily-lined large serving
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plate and surround with Assorted Vegetables. Country Living January 1998, page 99.