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Bagna Calda
Ingredients
- 1/2 c. butter
- 1/2 c. extra virgin olive oil
- 10 anchovy fillets
- 1 can boneless sardines
- 6 garlic cloves, mashed
- 1/2 teaspoon fresh grnd pepper
Directions
- Heat the extra virgin olive oil in a small saute/fry pan, add in the butter, anchovies, garlic and sardines. Simmer together 10 min, mashing ingredients into oil - butter with a fork.
- Serve with cut vegetables as a dip, such as artichokes, tomatoes with basil, or possibly spread on Italian bread and sprinkle with Parmesan cheese just before grilling.
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