Bagna Cauda

PREPARE THE BAGNA CAUDA:

1. Drain the oil from the anchovies into a sauté pan and heat.
2. Add the chopped garlic to the heated oil and sauté until the garlic starts to color.
3. Combine the anchovies with the garlic-infused oil and mash it into a paste.
4. Wash and drain the parsley, removing the leaves from the stems.
5. Chop the parsley leaves to a medium-fine consistency and add it to the anchovy/garlic mixture.
6. Turn off the heat and continue to soften the parsley and combine with the paste.
7. Combine 2-3 Tbsp. of the anchovy paste with the butter in a small butter warmer or container over medium heat.
8. Stir occasionally to melt the butter to create a warm dipping sauce.
9. Surround the bagna cauda with fresh Italian bread, savoy cabbage leaves, fresh bell peppers, hot peppers, carrots and celery or other fresh vegetables for service.