BANGA CALDA - 2/7/2009
Hot anchovy dip
A specialty of the Piedmont region of Italy, this dish is customarily served warm over a flame—a fondue pot or a chafing dish works nicely. A variety of vegetables or chunks of crusty Italian bread may be dipped into the hot oil. Use tender onions, mushrooms, broccoli, peppers, celery, cauliflower, breadsticks or cooked potatoes, beets, carrots and turnips. Crushed pieces of walnut may also be added to the dip.
1 stick unsalted butter
1 ½ cup Hillstone Extra Virgin Olive Oil
2 cans anchovy filets
10-12 cloves garlic, chopped
Combine ingredients in a heavy pot and heat over low heat until anchovies dissolve, then raise heat to a simmer. Transfer to a fondue pot or keep warm on the stove.
