bagna lauda
| Measure | Ingredient |
|---|---|
| 1 cup | Extra virgin olive oil |
| ½ cup | Unsalted butter |
| 12 | Cloves garlic, sliced paper thin and boiled in milk 10 minutes |
| ¼ cup | Anchovy fillets, rinsed |
| Black pepper | |
| 1 | Fennel, raw, into 1" strips |
| 4 | Stalks Cardoons, Peeled, and blanched |
| 1 | Red Bell Pepper, In1" Strips |
| 1 | Yellow bell pepper, in 1" strips |
| 1 | Loaf Country Style Bread |
Heat oil and butter over medium heat until warm. Add garlic and 2 tablespoons cooking milk, anchovy and black pepper, and blend, using submersion blender. Pour into fondue pot and serve vegetables on the side.
Yield: 4 servings
Recipe by: Molto Mario MB5743 Posted to MC-Recipe Digest V1 #605 by Sue <suechef@...> on May 11, 1997
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