Bagna Cauda

Recipe

Preparation

Heat the oil and butter together 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 they dissolve into a paste, about 5 minutes. Add to the pot of hot oil and butter.
Keep hot and use as a dip for celery, artichoke hearts, endive, cucumbers, green onions and French bread.

Ingredients

1/2 cup olive oil
1/4 pound butter
3 to 5 cloves of garlic, chopped fine
6 anchovy fillets, mashed
Pepper

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