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Puntarella with Bagna Cauda
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!)