Dips: Bagna Cauda 07 by Recipe Cottage

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	Bagna Cauda 07

		Bagna Cauda 1 cup soft butter 1/3 cup olive or peanut oil 3 small garlic cloves, slivered 1 or 2 cans (2 ounce) anchovy fillets, well drained Bagna Cauda vegetables (allow 1/2 - 1 cup of vegetables per person) French or Italian bread, cut into 1/4" slices Combine first 4 ingredients in a blender; whiz just until anchovies and garlic pieces are finely minced. If no blender is available, mince the garlic and anchovies finely by hand. Pour into a ceramic, metal or electric fondue pot; heat slowly over direct flame or direct heat until mixture is bubbly. Turn flame or heat to low; keep heat just hot enough to heat and lightly brown vegetables without burning. To serve, spear a vegetable piece with a fondue fork or long heavy bamboo skewer and swirl the vegetable in the butter mixture until hot and lightly browned, do not cook the vegetables. Hold a piece of bread under the vegetables as it is removed from the fat to catch flavorful drippings. Yield about 1 1/2 cups sauce, enough for 5-6 cups of vegetables, appetizer servings for 10-12. Vegetables to be used: Carrots, peel and cut crosswise into 1/2" slices Cauliflower, clean and break into flowerettes Green beans, clean, stem and dry Cherry tomatoes, wash and dry Green or red bell peppers, clean and cut lengthwise into 1/2" strips Mushrooms, clean, dry and leave whole or cut in half Zucchini, wash, dry and cut crosswise into 1/2" slices