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LOCATION: Recipes >> Dips >> Bagna Cauda 03

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Bagna Cauda

1/2 cup olive oil
1 stick (1/4 lb) butter
3-5 chopped fine garlic cloves
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.

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