Jo parodi's bagna caulda

Yield: 4 Servings

Measure Ingredient
2 cups Oil, Olive
½ cup Butter
3 \N Garlic cloves; crushed
2 cans Anchovy fillets
\N \N Cucumbers; peeled, cut in half, then quartered
\N \N Fennel cut in slender wedges
\N \N Mushrooms
\N \N Celery; cut in 2 inch pieces
\N \N Bread, French cut in 3 inch cubes

BAGNA CAULDA

FOR DIPPING

Heat together the olive oil, butter and garlic. Add the anchovy fillets and simmer for one hour. Keep warm over low heat or a hot plate, as each guest dunks vegetables in the hot dip, and don't forget the French bread.

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