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