This bagna cauda (hot bath) is adapted from the traditional northern Italian dish that calls for regular hard garlic cloves. Because the green garlic is milder, you can use more of it!
Recipe features shrimp, green peppercorns, mango and almonds.
This fondue is flavorful alternative to the more fat-ladden cheese or hot oil fondues. This preparation is a 2-step meal. The pork and peas are cooked in the broth, then the rice is added to the broth after, and served as a soup.
Recipe for Beef Fondue Barbecue Dipping Sauce, serve with Beef Fondue