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Bagna Cauda #2

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  • 1 sm Beet
  • 1 c 3"long broccoli rabe; OR 1 cup broccoli florets
  • 1 lg Carrot; peeled
  • 1/2 md Yellow squash; OR 1 1/4 medium zucchini
  • 1 sm Sweet red pepper
  • 1 sm Sweet yellow pepper
  • 12 Very small leafy stalks celery; (from hearts)
  • 12 Very small romaine lettuce leaves
  • 1/2 c Garlic cloves; sliced
  • 3/4 c Olive oil
  • 2 Anchovy fillets; quartered
  • 1 ts Butter


Several hours before serving, prepare Assorted Vegetables: In 2-quart saucepan, cook beet in water to cover until tender--about 20 minutes. Drain, cool, peel; cut in half and slice. In 1-quart saucepan, heat 1 inch water to boiling and add broccoli rabe; blanch, drain, rinse in cold water; drain again. Alice carrot and yellow squash crosswise on an angle. Cut red and yellow peppers into large triangles. Wrap and refrigerate vegetables until ready to serve.
About 1 hour before serving, prepare Dipping Sauce: In 1-quart saucepan, heat 2 inches water to boiling. Add garlic and cook 15 seconds. Drain; set aside.
In medium-size skillet, heat oil over mdium heat; stir in garlic. Cook 1 minutes. Reduce heat to very low and simmer 35 to 45 minutes or until garlic softens and begins to break down.
Add anchovies to garlic oil, and cook 10 minutes; stir in butter. Transfer Dipping Sauce to a ceramic butter warmer or small candle-powered (chocolate) fondue pot. Place dipping sauce in center of doily-lined large serving plate and surround with Assorted Vegetables.
NOTES : A warm sauce of garlic, anchovies and olive oil-known as bagna cauda, meaning "hot bath" in Italian--serves as a dip for an assortment of raw and cooked vegetables, which can vary according to whatever catches you eye at the vegetable market.
Recipe by: Country Living (January 1998)
Posted to recipelu-digest by "" <> on Mar 23, 1998