Bagna Cauda (Italian Vegetable Fondue)
Sauces and Marinades • Italian
Description
Serve with pieces of bread and fresh vegetables. If you have a small fondue pot, transfer the sauce into it and serve.
Ingredients
- Sun-Dried Tomatoes 6 pieces
- Olive Oil 3 tablespoons
- Onion 5 oz
- Orange Bell Peppers 0.6 pieces
- Garlic 2 cloves
- Anchovy fillet 2 pieces
- Capers 2 tablespoons
- Chicken Broth 1 cup
- Salt ¼ teaspoon
- Dijon Mustard 2 tablespoons
- Scallions 0 oz
- Champagne Vinegar 1 tablespoon
Step-by-Step Guide
Step 1
Place the tomatoes in a bowl and cover with boiling water. Let sit for 30 minutes until they soften. Drain and chop.
Step 2
Heat 1 teaspoon of olive oil in a small saucepan over medium heat. Add the diced bell pepper, chopped onion, and minced garlic. Sauté until soft, about 5 minutes. Add the finely chopped anchovy fillets and cook for 1 minute. Add the tomatoes and finely chopped capers, cooking for another minute.
Step 3
Then add the broth, mustard, and salt. Bring to a boil, reduce heat, and simmer for 2 minutes.
Step 4
Remove from heat and stir in the remaining olive oil, green onion, and vinegar. Serve warm.
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