BAGNA CAUDA
About 1 cup
Traditionally, this dip is served with Steamed Artichokes or young cardoons, celery, and fennel. But, really, any tender vegetable is enhanced by a dip in this garlicky bath.
Have ready:
- Your choice of crudités
Place in a heavy fondue pot or other heavy pot:
- 1 stick (4 ounces) butter
- ½ cup olive oil
- 8 anchovy fillets, mashed
- 4 garlic cloves, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
Simmer gently for 5 minutes, stirring occasionally. Using fondue forks or skewers, dip the vegetables in the warm sauce.