Bagna Lauda

• 1 cup extra-virgin olive oil
• 1/2 cup unsalted butter
• 12 cloves garlic, sliced paper-thin and boiled in milk 10 minutes
• 1/4 cup anchovy fillets, rinsed
• Freshly ground black pepper, to taste
• 1 fennel bulb, cut into 1-inch strips
• 4 cardoon stalks, peeled and blanched
• 1 red bell pepper, cut into 1-inch strips
• 1 yellow bell pepper, cut into 1-inch strips
• 1 loaf country-style bread

1. Heat oil and butter over medium heat until warm.
2. Add garlic and 2 tbsp.
3. cooking milk, anchovies and black pepper, and blend, using submersion blender.
4. Pour into fondue pot and serve vegetables on the side.

extravirgin olive oil, unsalted butter, garlic, anchovy, freshly ground black pepper, fennel bulb, stalks, red bell pepper, yellow bell pepper, countrystyle

Taken from www.foodgeeks.com/recipes/5178 (may not work)