This is a wonderful dish from the Piedmonte region of Italy. The name comes from bagno caldo which means "hot bath". It is made by combining butter, olive oil, garlic and anchovies. The mixture is heated and guests use wooden skewers or fondue forks to spear a variety of fresh vegetables which are dipped and warmed.
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!
Tender, thinly-sliced pieces of beef are cooked in a combination of butter and cooking oil then dipped in flavorful sauces.
Recipe for Beef Fondue Barbecue Dipping Sauce, serve with Beef Fondue