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Recipe(tried): Bagna Cauda

Salads - Assorted
From Venasca Italy, near Torino. We visited there and brought back the family recipe.

BAGNA CAUDA

1 head garlic (peeled and sliced)
6 or 8 anchovies (well drained and chopped fine)
2 sticks butter
1 pint Mazola oil
2 cups celery (cut in pieces)
iceberg lettuce (torn in chunks)
1 cup cream or half and half

Brown garlic in butter and oil in saucepan until garlic is light brown,

Add anchovies, but remove pan from burner as this will foam and run over if not careful. Next add celery and cook until done. Cooked mushrooms may be added if desired.

Last add cream.

This should be eaten piping hot over the lettuce. Lots of Italian bread is served with it.

We do not put the mushrooms in when we make it.

Enjoy and have the mints ready!!!
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