This recipe will serve about 4-6 people. However, in my family we always do multiple pots and double or triple the recipe! This is an absolute family tradition of ours and we must do it once a year. There are a lot more rules to it, but you should probably be invited over to have the full Gremmo family experience.
5 cans of flat anchovies, chopped
Olive Oil
2 sticks of butter
2 heads of garlic, cloves sliced d
3 heads of Savoy Cabbage- no substitutions! must be Savoy, quartered
2 Top Round Steaks, frozen, then ½ defrosted
4 Stalks of celery, cut into 1 inch pieces
3 Red and/or Green peppers, cut into large pieces
1 loaf Rustic Italian Bread, sliced
In an electric fondue pot fill ½ way with olive oil and then add butter, heating up to medium heat. Then add all of the anchovies and garlic. Bring pot to a boil, stir and then keep at a low simmer for 1-2 hours.
In the meantime, prepare vegetables and place in to small bowls for serving. Defrost the steak ½ way, this makes it easier to slice thin, then slice the steak into thin strips. Also place into a bowl/plate for serving.
Serve in the middle of the table, still plugged in using an extension cord, keeping it a simmer. Using the fondue forks wrap your meat up with veggies of choice and cook in the pot until desired doneness. Eat on top of a slice of Italian bread. Best if you soak the bread with a few rounds of meat/veggies. Then eat the bread when its loaded up with flavor!
Recipe borrowed from: My dad, The Gremmo Family