Recipe - Italian New Years - Bagna Cauda

ASSORTED VEGETABLES
1 small Beet
1 cup Broccoli rabe 3" pieces;
or 1 cup broccoli florets
1 lg Carrot peeled
One half md Zucchini; or yellow squash
1 small Red sweet pepper
1 small Yellow sweet pepper
12 small Celery stalks; leafy, from
celery hearts
12 small Romaine leaves

DIPPING SAUCE
One half cup Garlic cloves; cut or sliced up
Three fourths cup Olive oil
2 Anchovy fillets; quartered
1 teaspoon Butter

"A warm sauce of garlic, anchovies and olive oil known as bagna cauda,
meaning 'hot bath' in Italian serves as a dip for an assortment of raw
and cooked vegetables which can vary according to whatever catches your eye
at the vegetable market." Several hours before serving, prepare Assorted
Vegetables: In 2quart saucepan, cook beet in water to cover until tender
about 20 minutes. Drain, cool, peel; cut in half and slice. In 1quart
saucepan, heat 1 inch water to boiling and ad broccoli; blanch, drain,
rinse in cold water; drain again. Slice carrot and yellow squash crosswise
on an angle. Cut red and yellow peppers into large triangles. Wrap and
refrigerate vegetables until ready to serve. One hour before serving
prepare Dipping Sauce. In 1quart saucepan heat 2 inches water to boiling.
Add garlic and cook 15 seconds. Drain; set aside. In mediumsize skillet
heat oil over medium heat; stir in garlic. Cook 1 minute. Reduce heat to
very low and simmer 3545 minutes or until garlic softens and begins to
break down. Add anchovies to garlic oil and cook 10 minutes; stir in
butter. Transfer Dipping Sauce to a ceramic butter warmer or small
candlepowered (chocolate) fondue pot. Place dipping sauce in center of
doilylined large serving plate and surround with Assorted Vegetables.
Country Living January 1998, page 99.

Recipe by: Alan Tardi and Karen Bussen, Follonico, NYC.

Posted to MCRecipe Digest V1 #970 by Peg Baldassari
Baldassari@compuserve.com on Dec 22, 1997