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Active Time: 10 Minutes
Total Time: 10 Minutes
Yield: Yields 1 1/4 cups; serves 8
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| Warm bagna cauda resounds with garlicky, anchovy-intense flavors that will either expand or reduce your circle of friends--that's what some people say. Yet this sauce repeatedly finds its way to tables in Italy, France, and the United States. This intense and simple starter apparently originated in Piemonte, Italy, only to cross European borders as well as oceans as its popularity grew. I prefer to serve it in cooler weather when the soul and the palate need a little extra warmth. Serve it with chunks of crusty bread and your favorite raw vegetables. |
RECIPE INGREDIENTS
| 2 ounces crostini |
| 1/2 cup baby carrots |
| 1/2 cup of 1-inch by 2-inch strips of red or yellow bell peppers |
| 1/2 cup thinly sliced zucchini |
| 2-3 stalks celery, cut into 2-inch to 3-inch pieces |
| 1/4 tablespoon virgin olive oil |
| 2 tablespoons butter |
| 6 cloves garlic, minced |
| 1/2 can chopped anchovy filets packed in olive oil |
| 3/4 cup heavy cream |
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DIRECTIONS
Arrange the crostini, carrots, peppers, zucchini, and celery on a platter and set aside.
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In a small saucepan, heat the oil and butter over medium heat until the butter is melted. Blend with a whisk, then add the garlic and anchovies with 2 teaspoons of their oil. Cook the mixture over low heat 5 minutes, using a wooden spoon to mash the garlic and anchovies as they cook. Blend in the cream with a whisk. Transfer the bagna cauda to a fondue pot or warming dish. Serve immediately.
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Recipe reprinted by permission of Taunton. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Yields 1 1/4 cups; serves 8
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