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    Bagna Cauda (Hot Anchovy Dip)

    Source of Recipe


    List of Ingredients

    1/2 lb. butter
    6 garlic cloves, crushed
    2 oz. can anchovies
    6 Tbsp. olive oil
    1 tsp. black pepper
    artichokes/raw vegetables


    Combine butter, olive oil, black pepper and anchovies. Cook on low heat 10 minutes until the anchovies have disintergrated. Pour into a Fondue Pot or chafing dish, to keep warm. Surround with slices of artichokes and raw vegetables. Any leftover Bagna Cauda may be used as sauce on pasta. Traditionally served in a clay pot.




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