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Bagna Cauda


1 1/4 cups Filippo Berio extra virgin olive oil

2 tablespoons butter

5 - 6 cloves garlic, minced

6 - 8 anchovies in salt, rinsed and deboned and cut into pieces


Heat olive oil and butter over very low heat until butter dissolves, then add garlic and cook until very soft, about a half hour; then add anchovies and allow to melt into mixture. Place in bowl to serve with an assortment of raw vegetables for dipping.  Consider a mix of carrot, fennel, onion, sweet peppers, broccoli or cauliflower florets, celery, mushrooms, artichoke leaves, radish, etc.

This recipe is featured on show 2406 - Classic Piedmont Antipasti.


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