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Jul 30, 2019
Yields 20 ServingsClick here for the video recipe!Ingredients 3 heads of garlic, peeled 4-5 cups of Olive Oil 1 lemon, freshly juiced 1 teaspoon of salt (or to taste) Instructions Before you start, ensure that all ingredients are at room temperature for a more reliable outcome. Also if you are using a large food processor make sure you use at least 3 heads of garlic otherwise smaller quantities of garlic may be reached by the blades. Add the garlic and salt in the food processor and run for 10-20 seconds. Stop processor, scrap garlic down the sides, then run the...
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Jul 29, 2019
Bagna càuda or Bagna Caoda (Piedmontese: [ˈbɑɲa ˈkɑʊ̯da], meaning "hot dip") is a hot dish made from garlic and anchovies, originating in Piedmont, Italy during the 16th century. Yields 6 servingsBagna Cauda Ingredients 3/4 cup olive oil 6 tablespoons (3/4 stick) unsalted butter, room temperature 12 anchovy fillets 6 large garlic cloves, chopped Assorted fresh vegetables, cut into bite-size pieces 1 1-pound loaf crusty Italian or French bread, cut into 2-inch sections Method Of Prep Blend oil, butter, anchovies and garlic in processor until smooth. Transfer oil mixture to a heavy medium saucepan. Cook over low heat 15 minutes, stirring,...
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