Jo parodi's bagna caulda
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Oil, Olive |
| ½ | cup | Butter |
| 3 | Garlic cloves; crushed | |
| 2 | cans | Anchovy fillets |
| Cucumbers; peeled, cut in half, then quartered | ||
| Fennel cut in slender wedges | ||
| Mushrooms | ||
| Celery; cut in 2 inch pieces | ||
| Bread, French cut in 3 inch cubes | ||
Directions
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.