Bagna Calda

BAGNA CALDA means “hot bath” in Italian. This entrée is a festive meal for a party gathering and usually served during the winter months, an Italian fondue, basically.

Add for each electric skillet:
1/3 cup minced fresh garlic
1 lb sweet unsalted butter
1 cup good olive oil
13-14 oz. anchovies
A little pepper

Place one skillet per four people on your table set-up and place prepared vegetables around skillet for guests to use as dipping ingredients.

Winter type of vegetables:
celery
cauliflower
baby artichokes
mushrooms
top sirloin beef, cut into bite-size pieces
celery root
savoy cabbage
broccoli

Serve with French bread and enjoy!

Pair with Ferrari-Carano Sangiovese.