Bagna caudi (on ziti with carrots)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter |
| ¼ | cup | Olive oil |
| 15 | Cloves garlic, chopped fine | |
| 4 | ounces | Anchovies, chopped |
| 1 | quart | Heavy cream |
| 1 | teaspoon | Dijon mustard |
| 2 | tablespoons | Roast Garlic mashed |
| ½ | pounds | Ziti, cooked |
| ¼ | cup | Matchstick-sliced carrots, |
| Par-boiled | ||
Directions
The Sauce: Saute the chopped garlic in butter and oil until lightly browned. Add the chopped anchovies. Cook until the anchovies are dissolved. Add the cream, mustard and roast garlic. Reduce by one-fourth. Final assembly: Heat the sauce, then add the cooked ziti and carrots. Toss until thoroughly coated and serve immediately.