Bagna Calda - The Hot Bath - 1 stick of butter 1 c. olive oil3 cans anchioves in oil8-10 cloves of garlic, mincedHalf and halfCrusty bread cut into bite sized piecesBell peppers (avoid green ones) cut into bite sized piecesFennel cut into bite sized pieces

*In a large pot melt butter into olive oil.*When melted, add in anchioves with packing oil and garlic. Break up anchiove fillets with back of wooden spoon.*Allow to cook, stirring often, until anchiove fillets completely break down and a froth forms on top.*Add in just a bit of half and half. It's only there to cut some of the extreme flavors. *Cook for another 5 minutes. *Serve hot in a fondue pot with bread and veggies for dipping.