| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Italian |
Appetizers, Italian |
1 |
Cup |
INGREDIENTS
| 1/2 |
lb |
Butter |
| 6 |
|
Garlic cloves, crushed |
| 2 |
oz |
Anchovies |
| 6 |
tb |
Olive oil |
| 1 |
ts |
Black pepper |
|
|
Raw vegetables |
|
|
Italian bread |
INSTRUCTIONS
Combine butter, olive oil, black pepper, and anchovies. Cook on low heat 10
minutes until the anchovies have dissolved. Pour into a Fondue pot or
chafing dish, to keep warm. Surround with slices of artichokes and raw
vegetables. Any leftovers may be used as sauce on pasta.
Posted to MM-Recipes Digest by Paula <demoness@bellatlantic.net> on Sep
01, 1998
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