Bagna Caudi (on Ziti With Carrots)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Italian | 8 | Servings |
INGREDIENTS
| 1/4 | c | Butter |
| 1/4 | c | Olive oil |
| 15 | Cloves garlic, chopped fine | |
| 4 | oz | Anchovies, chopped |
| 1 | qt | Heavy cream |
| 1 | t | Dijon mustard |
| 2 | T | Roast Garlic mashed |
| 1/2 | lb | Ziti, cooked |
| 1/4 | c | Matchstick-sliced carrots |
| Par-boiled |
INSTRUCTIONS
The Sauce: Saute the chopped garlic in butter and oil until lightly browned. Add the chopped anchovies. Cook until the anchovies are dissolved. Add the cream, mustard and roast garlic. Reduce by one-fourth. Final assembly: Heat the sauce, then add the cooked ziti and carrots. Toss until thoroughly coated and serve immediately. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 635
Calories From Fat: 502
Total Fat: 57g
Cholesterol: 178.3mg
Sodium: 57mg
Potassium: 161.1mg
Carbohydrates: 26.4g
Fiber: <1g
Sugar: <1g
Protein: 6.5g