Bagna Cauda

Ingredients

• About 1 pound cooked tender beef steak such as top sirloin; cooked boned, skinned chicken breast; and/or cooked, peeled, and deveined shrimp (31 to 40 per lb.)
• 6 cups bite-size pieces zucchini, mushrooms, red bell peppers, fresh fennel, and/or drained canned artichoke hearts (choose 3 or 4)
• 1 baguette (8 oz.), thinly sliced
• 1/2 cup butter
• 1 cup olive oil
• 1/4 cup minced garlic
• 1 can (2 oz.) anchovies, drained and finely chopped

Preparation

1. 1. Cut steak and chicken across the grain into strips about 1/4 inch thick and about 3 inches long. Arrange meat on a platter.
2. 2. Place vegetables and bread in baskets or dishes.
3. 3. In a 1- to 1 1/2-quart pan or metal fondue pot over medium heat, melt butter. Add oil, garlic, and anchovies; stir until mixture bubbles. Set pan over a candle or a medium-low alcohol or cannedheat flame. Watch mixture and stir often so garlic doesn't burn; adjust heat as needed.
4. 4. Use forks or long skewers to spear chicken, beef, shrimp, or vegetables, and swirl through butter mixture to coat; leave in longer to heat slightly, if desired. Transfer food to individual plates or a slice of baguette to eat. Stir butter mixture occasionally with food on fork.