I got the craving while laying in bed this morning, so I went downstairs and was delighted that I had in my pantry; a 14oz. can of anchovies, several cans of sardines, a bulb or two of garlic, and 1/2# of butter.

Whatever happened to plain old kippers??

After you get the fish all nice and melted, do you bury it in the ground for a couple centuries?

Not your typical Italian fare.Lasagna for breakfast.....MMMMMMMMMMMMMMM!!!!

Ron

Anchovy and Garlic Dip

Literally translated from Piedmontese dialect, it means "warm sauce". The ingredients suggest it is a country recipe, because all the ingredients are garden grown. Even the oil was probably produced on the farm. The exception is anchovies, which were widely used as a substitute for salt.

4 cloves garlic, crushed

l 1/2 oz. butter, melted

4 oz. salted anchovies

pepper

1 cup olive oil

Region

Piedmont

Sauté the crushed garlic and chopped anchovy fillets in the oil. Stir constantly until the anchovies disintegrate. Add butter and mix. Add pepper to taste. This sauce is served in a pot, for everyone to dip the vegetables in, or in individual terracotta bowls. The garlic's flavor becomes somewhat milder if you leave the cloves to soak in milk for a few hours or add a small amount of cream at the last minute. Bagna cauda must be placed on warmers, as it must simmer constantly. It is usually served with cardoons, fennel, peppers, celery and carrots, much like Pinzimonio

Doesn't sound too bad.

That reciepe...I dunno, makes me wonder if perhaps a Vietnamese family of Scottish descent infiltrated Italy with evil cuisine intentions.

(ScottHar: We have next James Bond movie outline...)

I've got an unopened can of salted anchoveys, I been looking for a reason to open it and use em'.

ScottHar