Categories

Aperitif Dairy and eggs Dessert and pastries Fish Frying Fun Cooking Lunch Main Meat SnackTastic Starter Veggie WaffleTastic® All recipes

Autors

Arne Beirinckx Candico Christoph Smets Eatsbymarie Ferm FRITEL Giovani Oosters Lizzylizzblog Mario Holtzem Njam! Plate-it Tiense Suiker Vickylicious
FRITEL

Bagna Cauda

Ingredients

  • 150 g drained canned anchovies 
  • 250 g butter 
  • 100 g garlic 
  • 85 ml olive oil 
  • 150 mlcream 40% 
  • 250 ml whole milk 
     

Further needed

FO 2580 Fondue or FO 2470

Preparation

  1. Peel the garlic cloves and put them in the bowl of the fondue. 
  2. Pour over with milk until they are submerged. 
  3. Bring to the boil and cook on a low heat until tender.
  4. Remove the bowl from the heat and blend the garlic into the milk to a creamy texture.
  5. Add the anchovy fillets and let them melt away on a gentle heat. 
  6. Then add the butter and olive oil and mix well.
  7. Pour in the cream.
  8. Place the bowl on the Fondue base with thermostat set to 5
  9. Serve as a dip with raw or blanched vegetables such as : chicory (leaves), cucumber, carrot (strips), cauliflower (florets), pepper (strips), fennel, celery (stalks), courgette, radishes
     

Tips

Serve with bread and olives!

Products

Fondue FO 2580
Shop
Fondue FO 2470
Shop