Piedmontese Bagna Cauda
|Butter||1⁄2 Cup (8 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Garlic||6 Clove (30 gm), sliced paper-thin|
|Canned anchovy fillets||4 Ounce, minced (2 cans, 2 ounces each)|
1) In a saucepan, heat butter, oil and garlic over lowest possible heat (use asbestos plate) for 15 minutes.
2) Do not boil.
3) Add the anchovies to the butter mixture.
4) Simmer until the anchovies are dissolved.
5) Keep the pan on lowest heat and see that the sauce never boils.
6) Serve as desired.