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From: IO71245@MAINE.BITNET
Newsgroups: rec.food.recipes
Subject: FISH: Bagna Cauda
Summary: original subject was Re: REQUEST: Banja Coude (Italian Garlic Dip)
Keywords: recipe fish
Message-ID: <1990Nov15.161427.24442@mthvax.cs.miami.edu>
Date: 15 Nov 90 00:10:48 GMT
Followup-To: rec.food.cooking
Organization: University of Maine System
Lines: 13
Approved: aem@mthvax.cs.miami.edu (Rec.Food.Recipes moderator)

Bagna Cauda (from Jeff Smith's -The Frugal Gourmet-)

1/2 cup olive oil
1/4 lb. butter (1 stick) - not margarine!
5 cloves garlic, finely chopped
6 anchovy fillets, mashed
black pepper

Heat oil and butter together in top of double boiler. in a small
skillet cook the garlic in a bit of this oil until soft. add the
anchovies, and cook till the fish turns into a paste, about 5 min. mix
this paste with the hot oil and butter. transfer to a chafing dish or
fondue pot to keep warm on the table (it congeals as it cools.)