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Bagna Cauda


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Fish/seafoo

Ingredients:

  • 2 c Heavy cream
  • 2 Cloves garlic
  • 1 cn (2.5-oz) flat anchovies; drained of oil
  • 1 ds Cayenne pepper
  • 1/4 c Unsalted butter

Directions:

1. In a heavy saucepan, simmer cream with 2 garlic cloves until reduced to 1 cup.
 
2. Place reduced cream, anchovies and cayenne in blender and puree.
 
3. Bring sauce to a simmer and add butter, stirring until melted.
 
4. Serve in a hot chafing dish accompanied with chilled, raw vegetables and homemade (if possible) sourdough `grissini'. TIP: If butter and cream separate, pour in a bit of cold cream and whisk hard. The sauce will regain its velvety texture. This is a dish to be enjoyed without ceremony. Pick up vegetables or breadsticks - grissini - with your fingers and dip into the sauce until well covered; consume.
 
GENOA
 
S.E. BELMONT, PORTLAND.
 
WINE: PUNT E MES
 
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.