Italian Bagna Cauda
|Butter margarine||1 Cup (16 tbs)|
|Olive oil/Peanut oil||1⁄3 Cup (5.33 tbs)|
|Garlic||3 Clove (15 gm), slivered|
|Canned anchovy fillets||4 Ounce, well drained (Two 2 Ounce Cans)|
|Bagna cauda vegetables||1 Cup (16 tbs)|
|French bread||1 , cut in 1/4 inch slices|
Combine first 4 ingredients in blender; whiz just until anchovies and garlic pieces are finely chopped.
If no blender is available, mince garlic and finely chop anchovies.
Pour into ceramic, metal or electric fondue pot; heat slowly over direct flame or medium heat until mixture is bubbly.
Turn flame or heat to low; keep 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 vegetable in butter mixture until hot and lightly browned, do not cook.
Hold a piece of bread under vegetable as it is removed from fat to catch flavorful drippings.