Recipe - Bagna Cauda

2 cup Heavy cream
2 Cloves garlic
1 cn (2.5oz) flat anchovies;
drained of oil
1 ds Cayenne pepper
One fourth cup Unsalted butter

1. In a heavy saucepan, simmer cream with 2 garlic cloves until reduced to
1 cup.

2. Place reduced cream, anchovies and cayenne in blender and puree.

3. Bring sauce to a simmer and add butter, stirring until melted.

4. Serve in a hot chafing dish accompanied with chilled, raw vegetables and
homemade (if possible) sourdough `grissini'. TIP: If butter and cream
separate, pour in a bit of cold cream and whisk hard. The sauce will regain
its velvety texture. This is a dish to be enjoyed without ceremony. Pick up
vegetables or breadsticks grissini with your fingers and dip into the
sauce until well covered; consume.

GENOA

S.E. BELMONT, PORTLAND.

WINE: PUNT E MES

From the Micro Cookbook Collection of Italian Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.