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Back Bagna Cuda

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

SKU
Recipe 5
$0.00
Temecula

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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