| | Bagna Cauda - Hot Anchovy Dip 1/2 pound of butter
6 garlic cloves, crushed
2 ounce can of anchovies
6 tablespoons of olive oil
1 teaspoon of black pepper
artichokes/raw vegetables |
|
Combine the butter, olive oil, black pepper and anchovies. Cook on low heat for 10 minutes until the anchovies have disintegrated. Pour into a Fondue Pot of chafing dish, to keep warm. Surround with slices of artichokes and raw vegetables. Any leftover Bagna Cauda may be used as sauce on pasta. |
