Title: JO PARODI'S BAGNA CAULDA
Categories: Appetizers, Dips, Sauces, Italian
Yield: 4 servings
--------------------------------BAGNA CAULDA--------------------------------
2 c Oil, Olive
1/2 c Butter
3 Garlic cloves; crushed
2 cn Anchovy fillets
--------------------------------FOR DIPPING--------------------------------
Cucumbers; peeled,
-cut in half, then quartered
Fennel
-cut in slender wedges
Mushrooms
Celery; cut in 2 inch pieces
Bread, French
- cut in 3 inch cubes
Heat together the olive oil, butter and garlic. Add the anchovy
fillets and simmer for one hour. Keep warm over low heat or a hot
plate, as each guest dunks vegetables in the hot dip, and don't
forget the French bread.
