This dipping sauce for vegetables
often appears in many Italian homes as part of the Christmas Eve
buffet.
Any combination of vegetables are dipped into the hot sauce and then
eaten,
with a slice of bread held underneath to catch the drippings. Once the
bread is soaked with sauce, bread is eaten, too.
Ingredients:
1cup olive oil
8 tablespoons unsalted butter,
room temperature
15 to 16 anchovy fillets
8 large garlic cloves, minced
Salt and ground pepper to taste
Any combination of fresh vegetables,
cut into bite-size pieces.
Crusty Italian or French bread,
cut into small slices.
Preparation:
Mix together anchovy fillets,
garlic, butter and oil until
smooth.
Transfer mixture to medium size
saucepan and cook over
low heat for about 15 to 17 minutes stirring occasionally until sauce
separate.
Season with ground pepper to
taste.
Pour prepared sauce into fondue
pot over low heat to
keep warm.
