Jo Parodi's Bagna Caulda

Recipe Ingredients

		Bagna Caulda
2 cups	474ml	Oil - olive
1/2 cup	99g / 3.5oz	Butter
3		Garlic cloves - crushed
2		Anchovy fillets
		For Dipping
		Cucumbers; peeled - cut in half, then quartered
		Fennel - cut in slender wedge
		Mushrooms
		Celery - cut in 2 inch pieces
		Bread - French
		Cut in 3 inch cubes

Recipe Instructions

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.

Source:
Jim Tarantino's "Marinades"

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