Recipe: Bagna Cauda
For 6 Persons
Category: Seafood
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
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
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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