Bagna Cauda

Ingredients:

2 cups (500 ml) heavy cream
4 Tbs (60 ml) butter
8 anchovy fillets, rinsed and finely chopped
1 tsp (5 ml) finely chopped garlic
Fresh vegetables of your choice, such as cucumbers, carrots, fennel, sweet bell peppers, celery, scallions, romaine lettuce, tomatoes, and mushrooms, cut into a size and shape suitable for dipping
Italian bread sticks or Italian bread

Recipe for Bagna Cauda.

Simmer the cream over a low flame, uncovered, in a small saucepan for about 20 minutes, or until reduced to about half its original volume. In a fondue pot, or other flame proof enameled or earthenware casserole that fits over a candle warmer or electric hot tray, melt the butter over low heat. Add the anchovies and the garlic and stir for about 1 minute. Add the reduced cream and bring the sauce to a simmer, stirring occasionally. Do not let the sauce boil. Serve immediately with the cold raw vegetables and the bread sticks or Italian bread for dipping. If the butter and the cream separate at the table, recombine them using a wire whisk. Serves 6 to 8 as an appetizer, 3 to 4 as a main dish.

Enjoy the Taste of Bagna Cauda!