Bagna Cauda

Course Appetizers

Ingredients in this Recipe

1 1/2 cups olive oil
1/2 cup butter
12 cloves garlic, peeled and crushed with the flat side of a large knife
12 green onions, rinsed, root ends and green tips trimmed
2 cans (2 oz. each) anchovies, drained, rinsed, and patted dry
2 heads radicchio (1 1/4 lb. total), rinsed, cored, and sliced lengthwise 1/2 inch thick
3 red or yellow bell peppers (1 1/2 lb. total), rinsed, stemmed, seeded, and sliced lengthwise
4 heads red or white Belgian endive (12 oz. total), rinsed, ends trimmed, separated into leaves
8 ounces portabella mushrooms, rinsed, stemmed, and sliced
Sliced crusty Italian bread

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