Jo Parodi's Bagna Caulda

BAGNA CAULDA

2 c Oil, Olive

1/2 c Butter

3 Garlic cloves; crushed

2 cn Anchovy fillets

FOR DIPPING

Cucumbers; peeled, -cut in half, then quartered Fennel -cut in slender wedges Mushrooms Celery; cut in 2 inch pieces Bread, French - cut in 3 inch cubes Heat together the olive oil, butter and garlic. Add the anchovy fillets and simmer for one hour. Keep warm over low heat or a hot plate, as each guest dunks vegetables in the hot dip, and don't forget the French bread.