|1 cup||Broccoli rabe - 3" pieces; or 1 cup broccoli florets|
|1 large||Carrot - peeled|
|½ medium||Zucchini; or yellow squash|
|1 small||Red sweet pepper|
|1 small||Yellow sweet pepper|
|12 smalls||Celery stalks; leafy, from celery hearts|
|12 smalls||Romaine leaves|
|½ cup||Garlic cloves; sliced|
|¾ cup||Olive oil|
|2||Anchovy fillets; quartered|
"A warm sauce of garlic, anchovies and olive oil - known as bagna cauda, meaning 'hot bath' in Italian - serves as a dip for an assortment of raw and cooked vegetables which can vary according to whatever catches your eye at the vegetable market." Several hours before serving, prepare Assorted Vegetables: In 2-quart saucepan, cook beet in water to cover until tender - about 20 minutes. Drain, cool, peel; cut in half and slice. In 1-quart saucepan, heat 1 inch water to boiling and ad broccoli; blanch, drain, rinse in cold water; drain again. Slice carrot and yellow squash crosswise on an angle. Cut red and yellow peppers into large triangles. Wrap and refrigerate vegetables until ready to serve. One hour before serving prepare Dipping Sauce. In 1-quart saucepan heat 2 inches water to boiling.
Add garlic and cook 15 seconds. Drain; set aside. In medium-size skillet heat oil over medium heat; stir in garlic. Cook 1 minute. Reduce heat to very low and simmer 35-45 minutes or until garlic softens and begins to break down. Add anchovies to garlic oil and cook 10 minutes; stir in butter. Transfer Dipping Sauce to a ceramic butter warmer or small candle-powered (chocolate) fondue pot. Place dipping sauce in center of doily-lined large serving plate and surround with Assorted Vegetables.
Country Living January 1998, page 99.
Recipe by: Alan Tardi and Karen Bussen, Follonico, NYC.
Posted to MC-Recipe Digest V1 #970 by Peg Baldassari <Baldassari@...> on Dec 22, 1997
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