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BANIA CAUDA (SAUCE HOT) 
Olive oil (good quality)
8 whole cloves fresh garlic
3/4 to 1 lb. REAL butter
4 cans flat anchovies, UNdrained
1 tbsp. vinegar
Assorted fresh vegetables (Chinese cabbage, celery sticks, mushrooms, broccoli and cauliflower
Sliced French bread (use for "plates")
Dry red wine

In electric skillet, place enough olive oil to cover bottom of pan. Add the garlic cloves and heat JUST until garlic STARTS TO BROWN on edges a little - NOT TOO BROWN. Add the BUTTER, ANCHOVIES and stir and WATCH SO IT DOESN'T SCORCH. Heat until anchovies break up-about 15 minutes on low to medium heat. Add 1 tablespoon vinegar. Stir well.

Have vegetables arranged on platter, sliced French bread, red wine and napkins.

Leave the Bania Cauda (Hot Sauce) in the skillet or serve in chafing dish. Guests dip the vegetables in the sauce and hold over the French bread to catch the rich sauce, then eat the bread and drink the wine.

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