Free Cooking Recipes

Bagna cauda is anchovy and garlic dip. An Italian dish, Bagna Cauda is served hot as a dip for cold raw vegetables. It is ideal for a summer party or as a first course for a dinner party. An assortment of such vegetables as cucumbers, carrots, peppers, celery, French beans, cauliflower and broccoli are suitable for dipping. Wash and peel where necessary and cut into strips the right size for dipping. Break the cauliflower and broccoli into flowerets. Wrap the vegetables in a clean, damp cloth and chill in the refrigerator. Arrange on a serving plate and serve with Italian breadsticks.

12 FLUID OUNCES
4 Oz. [11/2 cup] butter
2 tablespoons olive oil
3 garlic cloves, finely chopped
6 anchovy fillets, finely chopped
5 fl. oz. single [5/8 cup light] cream 1 small truffle, finely chopped,
optional

Directions:

1. In a small saucepan, heat the butter and the oil. Add the anchovies and the garlic and cook over low heat, stirring and mashing with a wooden spoon.
2. When the anchovies have become very soft, or almost a paste, add the cream and the truffle. Heat thoroughly but do not let the sauce boil.
3. Serve in a bowl placed over a plate warmer or in a small, heat-proof dish over a spirit lamp.

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