#1 First and Foremost as Nick Stellino would say I agree with everyone else that posted , I would NEVER use anything else but olive oil and the butter is optional.
I have had this since I was a child. I was first introduced to this stinky stuff 56 years ago. The neighbor kid I played with his family would make this. A platter of fresh vegetables like red and green tomatoes, green peppers, cabbage, radishes of all types, etc. Whatever tastes good to you with bagna. When I've been to Italian restaurants that have it they may refer to it on the menu at a hot oil dip. It usually is made with olive oil, garlic and anchovies. I like the addition of sardines to the menu as it gives a better flavor and base when the bread is dipped.
WARNING cook it long and slow, do NOT burn the garlic.
Thinly sliced baguette dipped with the vegetable of your choice on top ahhhhh!
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#1 First and Foremost as Nick Stellino would say I agree with everyone else that posted , I...