Yield: 6 Servings
|1 large||Head red cabbage|
|1 cup||Bagna Cauda Alla Torino|
|5 tablespoons||Red wine vinegar|
|1 cup||Good quality imported olive oil|
|16 \N||Cloves garlic; crushed|
|2 cans||(2-oz) anchovy fillets|
|1 cup||Whipping cream|
BAGNA CAUDA ALLA TORINO
1. Quarter and core the cabbage, discarding any bruised outer leaves. Shred coarsely into long, thin slices. Place in a deep bowl and fill with cold water to allow grit to settle. Remove carefully and drain well or spin dry.
2. Place the shredded cabbage in a large salad bowl. Add the hot Bagna Cauda and vinegar. Toss well. Serve hot or chilled. Note: The Bagna Cauda must be hot when tossed with the cabbage.
1. Heat the oil in a small, deep saucepan. Add the garlic and anchovy fillets, stirring constantly for about 5 minutes. Use a wooden spoon to mash the fillets against the side of the pan. The fillets should almost melt in the hot oil.
2. Slowly add the cream, stirring constantly. Lower heat and simmer at least 30 minutes, stirring frequently. Do not add salt. This sauce is very popular in Piemonte, where the name means "hot bath" in the Piemonteis dialect. Try serving as a dip with assorted fresh vegetables and Italian bread. To vary the taste and texture of the cabbage salad, replace the cream with 1-½ cups Barbera d'Alba, a dry red wine from Alba.
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From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .