bagna cauda

1/2 cup butter
10 cloves garlic, minced
2 (2 ounce) cans anchovy fillets, drained
1 pint heavy cream

Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until tender. Reduce heat to low. Mix in anchovy filets and heavy cream. Cook and stir until thickened. Remove from heat, cover and chill in the refrigerator approximately 2 hours.
Return the mixture to medium heat, stirring occasionally, until bubbly. Serve hot.

04/03/2017

recipepes.com bagna cauda, recipe PT15M PT1H 5 455 calories

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bagna cauda

Ingredients

Directions