1 pound butter
6-8 ounces chopped garlic
1 pound anchovies
1 quart whipping cream
HINT
If the bagna bowl starts running low, add more cream, butter and anchovies to the electric skillet and cook until anchovies dissolve.
PREPARATION
In an electric skillet, melt the butter, stir in 6-8 ounces of chopped garlic and lightly brown over medium heat.
Stir in anchovies and cook until they have dissolved or have broken into small pieces.
Add whipping cream.
Simmer until mixture thickens like gravy. Serve warm.
SERVING SUGGESTIONS
Serve fondue style, dipping cabbage wedges, peppers, carrots, celery plus thick slices of Italian or homemade bread. For the uninitiated, the bread initially serves as an edible saucer or napkin. Hold it to catch drips from the dipped vegetables. Once most of the bagna has been consumed, feel free to dip bread directly in the bowl to soak up the delicious dregs.
