Corradetti Bagna Cauda

1 lb unsalted butter
1 head garlic, minced
6 cans anchovies
2 to 3 Cups olive oil (good quality)

Put all ingredients in an electric skillet and let simmer for at least one hour to
allow the anchovies and garlic to soften and infuse their flavors into the oil. The
anchovies impart a rich, salty flavor (no "fishiness").

Accompaniments

Once the sauce is hot, you can dip different items into it to cook and absorb
the flavors. Some favorites are:

Filet Mignon, 1-inch cubes
Chicken Breast, 1-inch cubes
Jumbo shrimp, peeled
Artichoke hearts
Curly cabbage, leaves separated
Mushrooms, halved
Bell Peppers, all colors, 1-inch cubes
Swiss Cheese, 1-inch cubes
Cauliflower, separated
Bread
Anything else your heart desires!

Make sure the chicken is fully cooked before consumption. Be sure to
"baby sit" the cheese cubes so they don't melt completely into the sauce.

Enjoy with a Vino Noceto Sangiovese!

Courtesy of Michelle & Drew Corradetti, Big Nuts