Title: Bagna Cauda (Bon'-Ya Cod'da)
Categories: Appetizer Spread
Yield: 10 Servings
| 1/2 | c | Olive oil |
| 1/4 | lb | Butter |
| 4 | | Garlic cloves; chopped fine |
| 6 | | Anchovy fillets; chopped/mashed |
| | | Pepper |
Heat the oil and butter together in an earthenware pot over
hot water or in a double boiler. In another pan cook the garlic
in a bit of the oil until it is soft. Add the anchovy fillets,
and cook until the fish dissolves into a paste, about 5
minutes. Add all to the pan of hot oil and butter. The hot dip
is kept in the middle of the table. Celery, endive, cucumbers,
green onions, italian bread and cooked and cooled artichokes
are dipped into it.