Bagna Cauda Fondue

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