Bagna Cauda

• 1/4 pound anchovy fillets packed in olive oil
• 1 tablespoon minced garlic
• 1 cup extra virgin olive oil
• 1 tablespoon chopped fresh savory or rosemary leaves or 2 teaspoons dried
• Salt and black pepper to taste
• Crudites: a large and varied assortment like carrots, celery, endives, zucchini, and radishes

1. Place the anchovies, garlic, and oil in a fondue pot or saucepan.
2. Place on the stove, turn the heat as low as possible, and cook, stirring constantly, until the anchovies break up, about 10 minutes.
3. Do not let the garlic brown at all.
4. Season with savory and pepper and place over the fondue burner or in a preheated earthenware dish.
5. Taste and add a bit of salt if necessary.
6. (You can prepare the oil an hour or two ahead to this point; reheat before serving.)
7. Serve warm, dipping the cold crudites into the olive oil mixture.

anchovy, garlic, extra virgin olive oil, rosemary, salt, crudites

Taken from www.epicurious.com/recipes/food/views/bagna-cauda-385626 (may not work)