| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 1 | c | Extra virgin olive oil |
| 1/2 | c | Unsalted butter |
| 12 | Cloves garlic, sliced paper thin and boiled in milk 10 minutes | |
| 1/4 | c | Anchovy fillets, rinsed |
| Black pepper | ||
| 1 | Fennel, raw, into 1" strips | |
| 4 | Stalks Cardoons, Peeled, and blanched | |
| 1 | Red Bell Pepper, In1" Strips | |
| 1 | Yellow bell pepper, in 1" strips | |
| 1 | Loaf Country Style Bread |
INSTRUCTIONS
Heat oil and butter over medium heat until warm. Add garlic and 2 tablespoons cooking milk, anchovy and black pepper, and blend, using submersion blender. Pour into fondue pot and serve vegetables on the side. Yield: 4 servings Recipe by: Molto Mario MB5743 Posted to MC-Recipe Digest V1 #605 by Sue <suechef@sover.net> on May 11, 1997
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