Side Pannel
Bagna Cauda
Ingredients List
- 2 c Heavy cream
- 2 Cloves garlic
- 1 cn (2.5-oz) flat anchovies;
- -drained of oil
- 1 ds Cayenne pepper
- 1/4 c Unsalted butter
Directions
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
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
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