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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

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