pat's Recipe

Bagna Cauda

Category: Appetizers served hot/warm

Ingredients:
3/4 cup olive oil
8 to 10 garlic cloves, very finely chopped
12 anchovy fillets
4 Tbs. (1/2 stick) unsalted butter
About 8 cups trimmed, cut-up vegetables (see
note above)
Slices of coarse country bread for serving
Directions:
In a small saucepan over low heat, combine the olive oil, garlic and anchovies. Cook, mashing the anchovies with the back of a wooden spoon, until smooth, about 5 minutes. Remove from the heat and stir in the butter.

Pour the mixture into a warmed chafing dish or fondue pot set over a warming candle or spirit lamp. Serve immediately with vegetables for dipping. Pass the bread slices at the table. Serves 6 to 8.