Bagna Lauda

1 cup extra-virgin olive oil
1/2 cup unsalted butter
12 cloves garlic, sliced paper-thin and boiled in milk 10 minutes
1/4 cup anchovy fillets, rinsed
Freshly ground black pepper, to taste
1 fennel bulb, cut into 1-inch strips
4 cardoon stalks, peeled and blanched
1 red bell pepper, cut into 1-inch strips
1 yellow bell pepper, cut into 1-inch strips
1 loaf country-style bread

Directions:

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

User Reviews:

Very good traditional Italian meal. Must liek the taste of garlic and anchovies. The correct spelling is Bagna Cauda. A variation of this is to also add tuna. Dipping of a hard bread is also recommended. The smell of the garlic is powerful so make sure everyone is going to partake in the meal.

Submitted by John Conto on December 03, 1999

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