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Bagna Cauda

From THE STINKING COOKBOOK, presented by The Stinking Rose restaurant

This is a traditional Italian Christmas dish, served as a dipping sauce in a manner similar to fondue.

Sourdough bread, crackers or bread sticks, and a variety of cooked, sliced vegetables are perfect accompaniments to the sizzling, fragrant oil mixture. For dipping vegetables, we suggest bell peppers, carrot sticks, zucchini, broccoli, cauliflower and whole mushrooms. (But feel free to use your imagination!)

    -=-Susan Fox


      1-1/2 cups peeled garlic cloves
      1-1/2 cups extra virgin olive oil
      2 oz. butter
      1 can (2 oz.) anchovies


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