Bagna Cauda
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/2 cup olive oil 1 stick (1/4 pound) butter 3 to 5 cloves garlic, chopped fine
6 anchovy fillets, chopped or mashed pepper  



1 Heat the oil and butter together in an earthenware pot over hot water or in a double boiler. In another pan cook the garlic in a bit of the oil until it is soft. Add the anchovy fillets, and cook until the fish dissolves into a paste, about 5 minutes. Add all to the pan of hot oil and butter.
2 The bagna cauda is kept hot in the middle of the table. Guests dip celery, cooked and cooled artichokes, endive, cucumbers, green onions, and Italian bread into this lovely mixture.

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