hot anchovy dip (bagna cauda)
- Categories
- Appetizers
- Italian
- Yield
- 1 Cup
| Measure | Ingredient |
|---|---|
| ½ pounds | Butter |
| 6 | Garlic cloves, crushed |
| 2 ounces | Anchovies |
| 6 tablespoons | Olive oil |
| 1 teaspoon | Black pepper |
| Raw vegetables | |
| Italian bread |
Combine butter, olive oil, black pepper, and anchovies. Cook on low heat 10 minutes until the anchovies have dissolved. Pour into a Fondue pot or chafing dish, to keep warm. Surround with slices of artichokes and raw vegetables. Any leftovers may be used as sauce on pasta.
Posted to MM-Recipes Digest by Paula <demoness@...> on Sep 01, 1998
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