Puntarella with Bagna Cauda

Puntarella at Coke Farm
Extra Virgin Olive Oil
2-4 tsp Butter
6-8 Cloves Garlic
6 Anchovy Filets
Italian Parsley, chopped (optional)
Salt & Pepper to taste

Place the puntarella stalks in ice water and allow to blanch for 1/2 hour. Drain and allow to dry.

Heat olive oil with butter, anchovies, and garlic. Serve hot and dip puntarella in the hot dip. Add salt and pepper to taste. 

(Make it a full meal by dipping bread, meat, and veggies in the dip!)