Name: Jo Parodi's Bagna Caulda
Ingredients: 2 c Oil, Olive; 1/2 c Butter; 3 Garlic cloves; crushed; 2 cn Anchovy fillets; Cucumbers; peeled, cut in half, then quartered; Fennel cut in slender wedges; Mushrooms; Celery; cut in 2 inch pieces; Bread, French cut in 3 inch cubes

CATEGORY	CUISINE	TAG	YIELD
	Italian	Appetizers, Dips, Sauces, Italian	4	Servings

INGREDIENTS

2	c	Oil, Olive
1/2	c	Butter
3		Garlic cloves; crushed
2	cn	Anchovy fillets
		Cucumbers; peeled, cut in half, then quartered
		Fennel cut in slender wedges
		Mushrooms
		Celery; cut in 2 inch pieces
		Bread, French cut in 3 inch cubes

INSTRUCTIONS

BAGNA CAULDA
FOR DIPPING
Heat together the olive oil, butter and garlic. Add the anchovy fillets and
simmer for one hour. Keep warm over low heat or a hot plate, as each guest
dunks vegetables in the hot dip, and don't forget the French bread.

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