|2 cans||Anchovy fillets (2oz)|
|1 cup||Olive oil|
|1 cup||Heavy cream|
|20||Cloves garlic -- peeled and|
Bagna Caude (Anchovy and Garlic Sauce): Drain and dry anchovies.
Place in HEAVY saucepan and add oil, butter and garlic. Cook over very low heat for about 1 hour. Sauce should barely bubble during this time. Add cream and simmer 5 more minutes. Serve warm Recipe By :
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