Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ----Bagna Caulda----
   2      cups          oil -- olive
     1/2  cup           butter
   3                    garlic cloves -- crushed
   2      cans          anchovy fillets
                        -----for dipping-----
                        cucumbers; peeled -- cut in half, then
                        -- quartered
                        fennel -- cut in slender
                        -- wedge
                        mushrooms
                        celery -- cut in 2 inch
                        -- pieces
                        bread -- French
                        cut in 3 inch cubes

Preparation:

Heat together the olive oil, butter and garlic. Add the anchovy fillets and simmer for one hour. Keep warm over low heat or a hot plate, as each guest dunks vegetables in the hot dip, and don't forget the French bread