Bagna Cauda With Cream Recipe
Ingredients
| 2 cups heavy or whipping cream | ||
| Butter/Margarine | 3 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| 1 2-ounce can anchovy fillets, drained and mashed | ||
| Salt | 1 Teaspoon | |
| Thyme leaves | 1 Teaspoon | |
| Oregano leaves | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Belgian endive leaves, broccoli flowerets, red- and green-pepper strips, mushrooms | ||
| Breadsticks | ||
Directions
1. In 2-quart saucepan over medium-high heat, heat heavy or whipping cream to boiling; cook, stirring frequently, until cream is reduced to about 1 1/3 cups, about 20 minutes. Remove saucepan from heat.
2. In 1-quart saucepan over medium heat, heat butter or margarine until hot. Stir in garlic; cook 1 minute. Stir in mashed anchovy fillets, salt, thyme, oregano, and pepper; cook, stirring constantly, until mixture is smooth, about 10 minutes. Remove saucepan from heat; with wire whisk, gradually beat in cream until mixture is smooth. (If anchovy mixture begins to separate, beat gently with wire whisk until well blended again.)
3. Pour mixture into 1-quart candle-warmer dish. Serve immediately as dip for the vegetables and breadsticks.
2. In 1-quart saucepan over medium heat, heat butter or margarine until hot. Stir in garlic; cook 1 minute. Stir in mashed anchovy fillets, salt, thyme, oregano, and pepper; cook, stirring constantly, until mixture is smooth, about 10 minutes. Remove saucepan from heat; with wire whisk, gradually beat in cream until mixture is smooth. (If anchovy mixture begins to separate, beat gently with wire whisk until well blended again.)
3. Pour mixture into 1-quart candle-warmer dish. Serve immediately as dip for the vegetables and breadsticks.
Chef
