Bagna caoda (garlic and anchovy sauce for cold vegies)+

Yield: 4 servings

Measure Ingredient
1 cup Olive oil
½ cup Butter
2 cans Anchovy fillets (2 oz. each)
20 \N Garlic cloves, peeled and thinly sliced (about 1/2 cup)
1 small White truffle, available in Italian specialty food stores (optional)
¼ cup Heavy cream
\N \N Assorted raw vegetables

The Italian Bagna Caoda is one of the most savory, delectable and unlikely appetizers. It is sort of a fondue (in the original and proper sense of the word, meaning melted) containing anchovies that melt in a bath of olive oil and butter and in delicious combination with the garlic cloves. 20 is an arbitrary number, there could well be more!

1. Combine the oil, butter, anchovies and garlic in a saucepan. Cook over a very low heat for about 1 hour. The sauce must barely simmer as it cooks.

2. Slice the truffle thinly, if used, and add it to the saucepan. Add cream and simmer about 5 minutes longer. Serve with assorted vegetables cut into bite-size cubes and lengths.

From Craig Claiborne's "The New York Times Cookbook" typos by Mary Riemerman

Submitted By MARY RIEMERMAN On 04-18-95

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