Bagna Cauda With Vegetablescondiments, sauces, vegetables 2 can Anchovy fillets (2oz) Thinly sliced 1 cup Olive oil 1 cup Heavy cream 1/2 cup Butter Assorted vegetables 20 Cloves garlic; peeled and Bagna Caude (Anchovy and Garlic Sauce): Drain and dry anchovies. Place in HEAVY saucepan and add oil, butter and garlic. Cook over very low heat for about 1 hour. Sauce should barely bubble during this time. Add cream and simmer 5 more minutes. Serve warm with assorted vegetables cut into bite sized pieces. |
