Bagna Cauda

serves 6, more or less

3/4 cup olive oil

4 tablespoons butter

6 cloves garlic

6 anchovy fillets, washed and chopped

any raw vegetables that you like

Heat the oil and butter in a large pot. Slice the garlic very finely and add it to the pot. Heat over low heat, stirring constantly until the garlic is just soft. Don’t let the garlic burn or become brown. Add the anchovies, stirring over low heat until they dissolve, about 10 minutes.

Serve the bagna cauda hot with raw vegetables and plenty of bread for dipping. You can keep the bagna cauda hot with a little dip warmer or a fondue warmer.

The Italian Dish

theitaliandishblog.com