Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

1/2 c olive oil
1/4 lb butter (1 stick)
5 garlic cloves, chopped fine
6 anchovy fillets, chopped or
- mashed
1 ds 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 Bagna Cauda is kept hot in the middle of the
table. Guests dip celery, cooked and cooled artichokes, endive,
cucumbers, green onions, and Italian bread into this mixture.

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