May 252018

Ingredients

  • ¬†3/4 cup olive oil
  • 6 tablespoons (3/4 stick) unsalted butter, room temperature
  • 12 anchovy fillets
  • 6 large garlic cloves, chopped
  • Assorted fresh vegetables cut into bite-size pieces
  • 1-pound loaf crusty Italian or French bread, cut into 2-inch sections

 Directions

  1. Blend oil, butter, anchovies and garlic in processor until smooth. Transfer oil mixture to heavy medium saucepan. Cook over low heat 15 minutes, stirring, occasionally. (Sauce will separate.) Season with salt and pepper.
  2. Pour sauce into fondue pot or other flameproof casserole. Set pot over alcohol burner or gas table burner to keep warm. Serve with vegetables and bread.

About Keli Sim DeRitis

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+

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Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+


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