A Multi-Generational Yugoslavian Recipe

This particular recipe has been handed down for generations, from my daughter-in-laws family who immigrated from Yugoslavia many years ago. My daughter-in-law, at a young age, has fond memories of making this dish with her grandmother who died at the remarkable age of 105! My daughter-in-law has passed this wonderful recipe to me and it's so good that I want to share it with you.

This recipe is for a large group of people, but can be adapted for a smaller group by using smaller amounts of ingredients. It is also great for groups that like fondue type settings as it does take time to serve everyone. I have added notes at the end of recipe for variations and additional tips.

Yield: 10-12 people

Prep Time: 30 minutes

Cooking Time-3 -4 hours

Ingredients:

Sauce

10 or 11 (2 oz. ) cans of anchovies

1 cube real butter (you can use margarine, but butter adds a richer flavor)

10-12 cups olive oil or until anchovies are covered by a good half-inch

¾ of a 1 quart jar of minced garlic

Additional Ingredients:

1 whole head Cabbage

1- 1pound block of cheese of your choice

1 whole head of Broccoli

1 whole head of cauliflower

2 pounds of sliced mushrooms

1 large onion

2 loafs of French bread

1 large pot or deep skillet

Ladle with holes

Take cabbage, broccoli, cauliflower, onion, mushrooms, cheese and cut into bite sized pieces. Divide vegetables and cheese into individual bowls cover and refrigerate for later use.

Open cans of anchovies and put them in pot or skillet. Add stick of butter, olive oil, minced garlic,

mix together and simmer on low heat for 3-4 hours until mixture is mushy.

Each person adds ingredients of their choice, to the sauce until they are cooked to their desired texture.

(This takes quite a while but the social aspect is worth it.) Scoop ingredients that you have put in sauce

with perforated ladle (draining excess sauce) and serve over French bread.

Notes:

There are many variations of this recipe such as: you can use a fondue pot instead of a skillet or pot. You can also cube the French bread and dip it as well. Another nice thing about this dish is that you only add the vegetables you want to the mix, and you can use any vegetable you like. You can also use chicken or shrimp in place of the steak.

A good white table wine such as a nice Rhine, or white Merlot really brings out the flavor of the sauce.