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Bagna Cauda

Reviewed: Dec. 13, 2006
I've made this using olive oil, no cream and about 1 cup of clarified butter. We do it as a fondue adding fresh chopped vegetables, onions, broccoli, mushrooms, cauliflower, carrots, ect. and letting them cook at the table. Then everyone fishes out what they want to eat. It's a little oily but if you use a piece of french bread to blot it it's very tasty, plus you can eat the bread after. Then we just turn the heat back up and cook our meat in it. You can add a little more olive oil if nessasary.
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