Bagna lauda

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

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