Recipe Centre

Bagna cauda

Ingredients
750 ml cream
4 large cloves garlic, peeled
60 ml butter
10 flat anchovy fillets
15 ml chopped parsley
1 ml cayenne pepper
VEGETABLES
sweet peppers (any colour), cored and cut into wide strips
cucumber, thickly sliced
carrots, peeled, sliced lengthways
celery stalks
baby marrows, sliced lengthways
cherry tomatoes
radishes
fresh button mushrooms, whole or halved
spring onions

Method:
Boil cream and garlic until reduced to 250 ml (1 cup) and really thick. Cool. Remove garlic. (Watch cream as it boils, it boils over easily.) Melt butter in a small saucepan and mash anchovies into it. Stir in parsley and cayenne pepper. Stir into thickened cream and just heat through. Pour into a small bowl and keep hot over a candle. VEGETABLES: All these vegetables (except mushrooms) should be prepared and placed in iced water to chill and crisp. Drain well and arrange on a platter, to eat with hot sauce. Cauliflower florets are also delicious and scoop up sauce very efficiently.

Recipe From : FAIRLADY

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