Recipe - Bagna Lauda

1 cup Extra virgin olive oil
One half cup Unsalted butter
12 Cloves garlic, cut or sliced up paper
thin and boiled in milk 10
minutes
One fourth cup Anchovy fillets, rinsed
Black pepper
1 Fennel, raw, into 1" strips
4 Stalks Cardoons, Peeled, and
blanched
1 Red Bell Pepper, In1" Strips
1 Yellow bell pepper, in 1"
strips
1 Loaf Country Style Bread

Heat oil and butter over medium heat until warm. Add garlic and 2
tablespoons cooking milk, anchovy and black pepper, and blend, using
submersion blender. Pour into fondue pot and serve vegetables on the side.

Yield: 4 servings

Recipe by: Molto Mario MB5743 Posted to MCRecipe Digest V1 #605 by Sue
suechef@sover.net on May 11, 1997