Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Extra virgin olive oil |
| ½ cup | Unsalted butter |
| 12 \N | Cloves garlic, sliced paper thin and boiled in milk 10 minutes |
| ¼ cup | Anchovy fillets, rinsed |
| \N \N | Black pepper |
| 1 \N | Fennel, raw, into 1\" strips |
| 4 \N | Stalks Cardoons, Peeled, and blanched |
| 1 \N | Red Bell Pepper, In1\" Strips |
| 1 \N | Yellow bell pepper, in 1\" strips |
| 1 \N | 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