| 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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