Banya Calda

Anchovy lovers, rejoice!

Himself just turned me on to this out-of-control heart stopper. It's the darling recipe of one of his oldest friends--perfected over many years of traditional Italian family gatherings.

While beyond delicious, it should come with the following disclaimer:

Eat at your own risk!

Fat, fat & more fat!

Will add an extra hour to your work-out!

Face-stuffing will likely ensue!

Serious probability of burning your tongue (and totally worth it)!

Banya Calda

2 sticks butter

7 oz. chopped garlic

4 oz. flat anchovy fillets

In skillet, melt butter over medium heat.

Add garlic and anchovies.

Saute, stirring often, until anchovies are dissolved.

Serve as warm dip with french bread, green cabbage, celery, or other vegetables.

Serves 6.

Similar recipes also incorporate cream or half & half to thicken mixture. But I'm thinking that kind of artery-clogging might be overkill...