Name: Bagna cauda
Yield: 0 serving
Cuisine: Boil
Ingredients: 750.00 ml cream; 4.00 garlic large cloves, peeled; 60.00 ml butter; 10.00 anchovy fillets; 15.00 ml fresh parsley chopped; 1.00 ml cayenne pepper; peppers strips; cucumber sliced; carrots peeled, sliced lengthwise; celery stalks; courgettes baby, sliced lengthways; cherry tomatoes; radishes; button mushrooms halved; spring onions

Recipe Disclaimer

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Ingredients (15)

750.00 ml	cream
4.00	garlic — large cloves, peeled
60.00 ml	butter
10.00	anchovy fillets
15.00 ml	fresh parsley — chopped
1.00 ml	cayenne pepper

VEGETABLES

	peppers — strips
	cucumber — sliced
	carrots — peeled, sliced lengthwise
	celery stalks
	courgettes — baby, sliced lengthways
	cherry tomatoes
	radishes
	button mushrooms — halved
	spring onions

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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.