Recipe#9583

Title: Bagna Cauda 03

From: "Fred Towner" townerf@cyberlink.bc.ca 
 Newsgroups: rec.food.recipes 
 Subject: Bagna Cauda 
 Date: 2 Jan 1999 07:27:45 -0700 
 Message-ID: <76lad1$7si@boofura.swcp.com> 

1/2 cup olive oil
 1 stick (1/4 lb) butter
 3-5 chopped fine garlic cloves
 6 anchovy fillets chopped/mashed
 Pepper
 Heat the oil and butter together in an earthenware pot over hot
 water or in a double boiler. In another pan cook the garlic in a
 bit of the oil until it is soft. Add the anchovy fillets, and cook
 until the fish dissolves into a paste, about 5 minutes. Add all to
 the pan of hot oil and butter. The hot dip is kept in the middle
 of the table. Celery, endive, cucumbers, green onions, Italian
 bread and cooked and cooled artichokes are dipped into it.