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Bagna Cuda

Bagna Cuda

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Warm vegetable and anchovy dip made with your favorite vegetables of the season and Le Caprice D'Nature savory olive oil.

Ingredients:



  • An assortment of spring or summer vegetables (baby carrots, fennel, sweet bell pepper, snap peas etc.) or, fall vegetables such as mushrooms, potatoes, Jerusalem artichokes

  • 1/2 C Le Caprice D'Nature Olive Oil

  • 4 T unsalted butter

  • 6 cloves minced garlic

  • 4 anchovy fillets



Preparation:
In a small pan over low heat combine the first three ingredients. Do not allow the garlic to brown. Add the anchovies, mash and blend into the oil. Serve warm.



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