Bagna Cauda Recipe

• 1 1/2 c. Extra virgin olive oil
• 6 x Cloves garlic, finely minced
• 1/2 c. (1 stick) melted butter
• 10 x Anchovies, liquid removed and finely minced Salt, optional

1. Written by Marion Cunningham.
2. Ms Cunningham writes "Bagna Cauda, that means warm bath, is a classic sauce from Piedmont, Italy.
3. It is usually kept warm in a pot over a flame, but it can be presented at the table in a serving dish or possibly in individual small bowls without the flame....Raw vegetables cut into bite-size pcs are speared on a long prong like fork and held in the warm sauce for a few seconds...In Italy,the most common vegetables eaten with Bagna Cauda are fennel, cauliflower, cabbage and sweet peppers, but any vegetable which is good to eat raw will work fine...."
4. 1.
5. Heat 1/4 c. extra virgin olive oil in 1-qt saucepan over medium heat.
6. Add in garlic and cook, stirring, till slightly, softened but not browned, about 2 min.
7. 2.
8. Remove from heat and add in remaining 1 1/4 c. extra virgin olive oil, butter, and anchovies.
9. 3.
10. Return pan to medium heat and stir to mix thoroughly.
11. Taste and add in salt if needed (anchovies are salty).
12. 4.
13. Remove from heat and serve.
14. (Sauce may be made ahead, refrigerated in covered jar and reheated brefore serving.
15. ).

extra virgin olive oil, garlic, butter, anchovies

Taken from cookeatshare.com/recipes/bagna-cauda-73536 (may not work)