Bagna Cauda Recipe (maybe Sharon would like?)

BAGNA CAUDA

As anyone who attended the Garibaldi's Birthday Party at CapriCon can
attest, bagna cauda not only exists, it is very good. Here is my recipe:

Start with a pint of extra virgin olive oil. Measure out about 1/4 cup, and
set the rest aside. In this 1/4 cup olive oil, cook twelve medium cloves
garlic, crushed or minced, and one small can (approx. 12) anchovies, minced
(I use kitchen scissors on the anchovies). Cook this down into a paste.

Melt 2 sticks of butter (this is 1/2 pound, American, or approx. 225 grams
<g> -- and yes, this is more than Garibaldi used) and add the rest of the
olive oil. When this is hot (not boiling, but hot) add the garlic/anchovy
mixture, and cook for a few minutes. Serve in something that will keep the
bagna cauda hot, with soft bread sticks, and vegetables.