Since I'm watching Babylon 5 anyway....

[patgund]

Bagna Cauda

Ingredients

1 cup softened butter or margarine
1/3 cup olive oil
3 small garlic cloves, slivered
1 or 2 cans (2 ounces) anchovy fillets, well drained
Bagan Cauda vegetables (allow 1/2 to 1 cup per person)
Crusty bread cut in 1/4 inch slices

Vegetables:

Use a combination of carrots, cauliflower, green beans, cherry tomatoes, green or red peppers, mushrooms, zucchini.  All should be washed, dried and cut into bite-sized pieces.

Instructions

Combine the first 4 ingredients in the blender, whirl just until the anchovies and the garlic pieces are finely chopped.   Pour into a metal or ceramic fondue pot with a very sturdy base. Heat slowly over a direct flame or medium heat just until the mixture is bubbly. Then turn down to low just to keep the mixture hot enough to lightly brown the vegetables without burning. 

To serve, spear a vegetable and swirl in the oil until browned. Hold a piece of bread under the vegetable to catch the flavorful drippings.

Makes about 1 1/2 cups of sauce for about 10 -12 servings.

Comments

[beki.livejournal.com]

This is similar to a recipe that my mom has, except she always used anchovy paste. It comes in a tube like toothpaste. You really dont taste the anchovies in this at all either. I think she used about a table spoon of the anchovy paste.

We also dont put anything in a blender. We use an electric skillet and dump the butter, olive oil, garlic, and anchovie paste in to let the butter melt etc. I dont own a fondue pot, and neither does my mom, so I dondt know if there is any difference as to how well (or not) the pot does against the electric skillet. We also use a wider range of veggies, and we will also do meat with this as well. Basically, presentation is everything :)

[angelique69.livejournal.com]

This sounds similar to a recipe that Quickie Girl had that I want to try. Blessed Be, Angelique

[selenesue.livejournal.com]

I'll usually go about half-and-half butter and olive oil, particularly if I've got a really nice tasting olive oil. I also prefer not to blend but mix in the anchovy [or paste, that's OK] by and, leave the garlic cloves whole and let it all simmer together for a really long time. The anchovy will disintegrate anyway and the garlic cloves get caramelized, soft and gooey so that they can be spread on slices of Italian bread.

But more important, it's food for the soul, cholesterol be damned. Dr. Franklin could not complain about that, you notice.