Fondue - Bagna Cauda Recipe

Combine first 4 ingredients in a blender; whiz just until anchovies and garlic pieces are finely minced. If no blender is available, mince the garlic and anchovies finely by hand. Pour into a ceramic, metal or electric fondue pot; heat slowly over direct flame or direct heat until mixture is bubbly. Turn flame or heat to low; keep heat just hot enough to heat and lightly brown vegetables without burning. To serve, spear a vegetable piece with a fondue fork or long heavy bamboo skewer and swirl the vegetable in the butter mixture until hot and lightly browned, do not cook the vegetables. Hold a piece of bread under the vegetables as it is removed from the fat to catch flavorful drippings.

Vegetables to be used:

Carrots, peel and cut crosswise into 1/2" slices Cauliflower, clean and break into flowerettes Green beans, clean, stem and dry Cherry tomatoes, wash and dry Green or red bell peppers, clean and cut lengthwise into 1/2" strips Mushrooms, clean, dry and leave whole or cut in half Zucchini, wash, dry and cut crosswise into 1/2" slices Jan