Bagna Cauda

This is a recipe for the classic bagna cauda from Italy - the only time you may ask your guests to eat their napkin.

• 4 cloves garlic, crushed
• 4 ounces anchovies
• 1 cup olive oil
• l 1/2 ounces butter, melted
• Freshly milled black pepper

METHOD

Sauté crushed garlic and chopped anchovy fillets in the oil. Stir constantly until anchovies disintegrate. Add butter and pepper to taste.

Serve in a pot. Dip vegetables into the oil, holding a piece of bread under the vegetable after dipping. After dipping a few pieces, the bread will be fragrant with oil, delicious to eat.

Bagna cauda must be kept on waramers, as it must simmer constantly.

The classic dipping vegetables are cardoons, fennel, peppers, celery and carrots. Enjoy this with your own choice of vegetables.

Yield: 1 - 1/1/2 cups.

recipe from www.inmamaskitchen.com

Contributor: Ellen Cory

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