• Prep Time:
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  • Serves: 6 Servings

Bagna Cauda

  • Recipe Submitted by on

Category: Seafood

 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


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.




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