BAGNA CALDA Printed from COOKS.COM 1/2 c. butter 1/2 c. olive oil 10 anchovy fillets 1 can boneless sardines 6 garlic cloves, mashed 1/2 tsp. fresh ground pepper Heat the olive oil in a small saute pan, add the butter, anchovies, garlic and sardines. Simmer together 10 minutes, mashing ingredients into oil - butter with a fork. Serve with cut vegetables as a dip, such as artichokes, tomatoes with basil, or spread on Italian bread and sprinkle with Parmesan cheese just before grilling.
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