Free Recipe Bagna Cauda

Recipe Type: Free Seafood Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 6

Ingredients for Bagna Cauda Recipe

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

Bagna Cauda Preparation

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, .

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