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Food & Entertaining

Antipasti With Bagna Cauda Sauce

Author: Chef Allan Schanbacher
Issue: February, 2009, Page 204
Antipasti With Bagna Cauda Sauce

3 bunches fresh spinach, blanched in boiling water, shocked in ice water and squeezed dry
2 large heads fennel, tops removed, and fennel cut into 8 wedges and steamed until tender
6 baby artichokes, trimmed, cut in half, and steamed until tender
1  (15.5-ounce) jar roasted sweet peppers, drained
1  (3-ounce) package sliced prosciutto

Bagna Cauda Sauce
Makes 1 cup

4 ounces anchovy fillets in olive oil
3 to 4 cloves garlic
1 teaspoon lemon juice
½ cup extra-virgin olive oil

Photo by Werner Segarra
Place first 3 sauce ingredients in a blender and purée on medium-high speed. With the blender running on slow speed, add the oil in a steady stream. Pour into a serving bowl and serve with the antipasti vegetables and prosciutto.

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