Bagna Cauda (hot bath in Italian) is a classic Piedmont recipe.  It is served hot in a lighted earthenware pot similar to a fondue pot.  The Piedmont region is influenced by both Italian and French styles.

6 tablespoons unsalted butter
6-8 finely minced cloves of very fresh garlic
2 ounces walnut oil
4 ounces anchovy fillet
6 ounces extra virigin olive oil
Variety of raw veges (carrots, bell peppers, cauliflower, carrots, cooked potatoes) and breadsticks (all this is for dipping)

In heavy saucepan melt butter on low heat (do not let brown).  Add garlic and simmer for 10-15 minutes - do not let garlic burn.  Add remaining ingredients (but not the veges/breadsticks) and simmer on low heat for 1 hour.

Stir frequently during the 1 hour, and use the wooden spoon to mash the anchovies.  Serve hot, surrounded by the raw veges and breadsticks.


YUMMY!

Worst ... Dinnerpic ... Ever.

Quoted: Worst ... Dinnerpic ... Ever.

ROFL - it didn't turn out all that great.  It was just OK, but nothing to write home about.

Don't get me wrong -- sounds quite decent.  I'm just bemoaning the lack of a gun, tape measure, knife, ammo, dog, spare magazines, lego toy, roll of toilet paper for afterwards, duct tape, large pair of breasts, food, and of course PHOTOGRAPH.

-infinity.