Bagnacalda

"Bagnacalda"

This recipe was originally written in my Italian grandmother's hand, and like a dumbo, trying to be neat, I typed my recipes and threw away the original. Anyway, this is an unusual Italian appetizer to be served on chinese cabbage, or dipped with celery. When we'd go to "Nona's" house, we'd walk in and immediately know it was bagnacalda day -- keep the windows open as you make this one kiddos !! Karen Bazzani Zach

1/2 C. Oil in bottom of skillet

3 or 4 pieces (cut fine or leave whole until brown and take-out) of garlic

When brown, add: 3 small or 1 large can anchovies (packed in oil, boneless) and a small can of sardines (packed in oil, skinless, small sardines).

Cook over low heat, stir often until pasty. Add 1 stick of butter. Mix well and you're ready to go!