Bagna cauda

Bigmista · Jun 23, 2006

This is a recipe from Parrothead. Copy this down and make it. You will thank me and Parrot head.

1 lb. melted butter
2 cans cream of chicken soup
2 cans cream of mushroom soup (or 4 cans of cream of mushroom soup)
1 tube anchovy paste or 1 can of anchovies
1/2 cup minced garlic
1 pint heavy cream

Add all ingredients to a pot of medium heat. Stir until blended well. Some butter will never blend. Add heavy cream. Mix well to desired thickness.

Serve with crusty Italian Bread, Cabbage leaves, cheese cubed, meat cubed or anything else you think might go with it.

Eat well.

thirdeye · Jun 23, 2006

BigMista,

Is the #1 of butter correct?

Sledneck · Jun 23, 2006

Bagna Heartattacka

bbqbull · Jun 23, 2006

Holy Fark.... Sure as heck wouldnt need any exlax after consuming a bowl of this huh? Sounds pretty danged good though
Mike

racer_81 · Jun 23, 2006

Must be a typo.

Is that really 1/2 CUP of minced garlic?

bbqjoe · Jun 23, 2006

Excuse me sir, your box sir. Would you prefer pine or oak sir?

BBQ_MAFIA · Jun 24, 2006

Fennel is great with Bagna cauda.
I never added Mushroom soup to it. I'll have to give it a try.

BBQchef33 · Jun 24, 2006

Recipe is correct guys, we renamed it to veinus cloga.

Chit is amazing.. TRY IT.. and have ALOT of good bread around.

BrooklynQ · Jun 24, 2006

Bread will be shipped from Brooklyn for cost and a $5 handling fee.

Bigmista · Jun 24, 2006

Parrothead is gonna make more today. Can't wait.

Ron_L · Jun 24, 2006

Just make sure that anyone you plan on spending time with for the next two or three days has some, too! You'll be sweating garlic for a while! :-D

Great stuff!

Q_Egg · Jun 24, 2006

There's some hope for the timid !!! ...

... one more traditional is:

3/4 C olive oil, 3 T butter, 2 t fine-chopped garlic, 8-10 flat anchovy fillets chopped, 1 t salt. ... then .... all sorts of vegetables (for dipping), breads, and even an omelet side.

I love the sound of the posted version, but may opt for this one to avoid having my insurance cancelled.

Mark · Jun 24, 2006

Sounds like a non-meat dish; at Phil's bash. And people are eating it. Is this a first?

Solidkick · Jun 24, 2006

Mark said:
Sounds like a non-meat dish; at Phil's bash. And people are eating it. Is this a first?

yea, they ate this while prepping the loads.....

Neil · Jun 25, 2006

Bagna Cauda was a staple on fridays (no meat mod for Romans) when I was growing up. We always had it with cabbage.

JohnMcD348 · Jun 25, 2006

Mark said:
Sounds like a non-meat dish; at Phil's bash. And people are eating it. Is this a first?

I thought it was a dip. You could dip your meat in it and eat it that way.

FatDad · Jun 25, 2006

bbqbull said:
Holy Fark.... Sure as heck wouldnt need any exlax after consuming a bowl of this huh?
Mike

TRUE very very TRUE

CarbonToe · Jun 26, 2006

........How much butter?

Since eating BBQ at least twice a week I've had to start hitting the 'treadmill'. It's the first time I've had to exercise outside of my active lifestyle for years!! :shock:

Jorge · Jun 26, 2006

Amazing stuff! Worked well with some of the pizza Ron was kind enough to ship!

Mixing up a half recipe tonight, and then trying it with some clams and linguine for dinner tomorrow night.

PS Attempt moderation if Greg has control of the margarita machine and has added bananas.....

parrothead · Jun 26, 2006

I think that I still smell like garlic.

Bagna cauda

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