BAGNACAUDA (vegetable dip)
INGREDIENTS  (for 4)
garlic / 20 grams
Kaga miso / 35 grams
anchovy / 10 grams
milk / 20 grams
olive oil / 100 grams
katakuriko (or corn starch) / 1 tsp
water (dissolve katakuriko in water and set aside) / tsp

beet (small) / 1/2
celery / 1/2 stalk
cucumber / 1/2
red bell pepper / 1/4
yellow bell pepper / 1/4
red petite tomato / 2
yellow petite tomato / 2
broccoli / 1/4
Italian parsley / to garnish
PREPARATION
1. slice garlic lengthwise in half; boil and drain, repeat three times; cool; strain to make a paste.
2. mix garlic paste, miso, anchovy paste, milk, olive oil, and dissolved katakuriko in a pan and heat, stirring constantly (do NOT bring to a boil, just warm).
3. cut vegetables into bite-size sticks.
4. pour mixture (2) into a bowl and serve as a dip with vegetables.


Ishikawa Prefectural Miso Cooperative Union
1080, Kurabe-machi Hakusan-City Ishikawa 924-0007@JAPAN
TEL +81-76-254-5220@FAX +81-76-218-6202
E-mail
info@miso-ishikawaken.jp