Ingredients

• 3/4 cup olive oil


• 6 tablespoons (3/4 stick) unsalted butter, room temperature


• 12 anchovy fillets


• 6 large garlic cloves, chopped


• Assorted fresh vegetables, cut into bite-size pieces


• 1 1-pound loaf crusty Italian or French bread, cutinto 2-inch sections

Actually interpreted as "hot shower," this plunging sauce for vegetables regularly shows up in numerous Italian homes as portion of the Christmas Eve buffet. In spite of the fact that cardoons (an consumable thorn related to the artichoke but taking after celery) are conventional, celery makes a fine substitute and any combination of vegetables will do. In Italy, the schedule goes like this: Vegetable pieces are plunged into the sauce (a fondue-style fork will offer assistance) and after that eaten, with a cut of bread held underneath to capture the drippings. Once the bread is splashed with sauce, it's eaten, as well. At that point everybody begins over. It's fun for a party appetizer no matter where you live.

Mix oil, butter, anchovies and garlic in processor until smooth. Exchange oil blend to overwhelming medium pan. Cook over moo warm 15 minutes, blending, every so often. (Sauce will isolated.) Season with salt and pepper. Pour sauce into fondue pot or other flameproof casserole. Set pot over liquor burner or gas table burner to keep warm. Serve with vegetables and bread.