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Jo Parodi's Bagna Caulda

Recipe name:
Jo Parodi's Bagna Caulda

Recipe category:
Appetizers

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Recipe detials:

BAGNA CAULDA 2 c Oil, Olive 1/2 c Butter 3 Garlic cloves; crushed 2 cn Anchovy fillets FOR DIPPING Cucumbers; peeled, -cut in half, then quartered Fennel -cut in slender wedges Mushrooms Celery; cut in 2 inch pieces Bread, French - cut in 3 inch cubes Heat together the olive oil, butter and garlic. Add the anchovy fillets and simmer for one hour. Keep warm over low heat or a hot plate, as each guest dunks vegetables in the hot dip, and don't forget the French bread.

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Jo Parodi's Bagna Caulda

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