| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Italian | Country liv, Vegetable | 12 | Servings |
INGREDIENTS
| 1 | sm | Beet |
| 1 | c | 3"long broccoli rabe; OR 1 cup broccoli florets |
| 1 | lg | Carrot; peeled |
| 1/2 | md | Yellow squash; OR 1 1/4 medium zucchini |
| 1 | sm | Sweet red pepper |
| 1 | sm | Sweet yellow pepper |
| 12 | Very small leafy stalks celery; (from hearts) | |
| 12 | Very small romaine lettuce leaves | |
| 1/2 | c | Garlic cloves; sliced |
| 3/4 | c | Olive oil |
| 2 | Anchovy fillets; quartered | |
| 1 | ts | Butter |
INSTRUCTIONS
DIPPING SAUCE Several hours before serving, prepare Assorted Vegetables: In 2-quart saucepan, cook beet in water to cover until tender--about 20 minutes. Drain, cool, peel; cut in half and slice. In 1-quart saucepan, heat 1 inch water to boiling and add broccoli rabe; blanch, drain, rinse in cold water; drain again. Alice carrot and yellow squash crosswise on an angle. Cut red and yellow peppers into large triangles. Wrap and refrigerate vegetables until ready to serve. About 1 hour before serving, prepare Dipping Sauce: In 1-quart saucepan, heat 2 inches water to boiling. Add garlic and cook 15 seconds. Drain; set aside. In medium-size skillet, heat oil over mdium heat; stir in garlic. Cook 1 minutes. Reduce heat to very low and simmer 35 to 45 minutes or until garlic softens and begins to break down. Add anchovies to garlic oil, and cook 10 minutes; stir in butter. Transfer Dipping Sauce to a ceramic butter warmer or small candle-powered (chocolate) fondue pot. Place dipping sauce in center of doily-lined large serving plate and surround with Assorted Vegetables. NOTES : A warm sauce of garlic, anchovies and olive oil-known as bagna cauda, meaning "hot bath" in Italian--serves as a dip for an assortment of raw and cooked vegetables, which can vary according to whatever catches you eye at the vegetable market. Recipe by: Country Living (January 1998) Posted to recipelu-digest by "Nesb2@aol.com" <Nesb2@aol.com> on Mar 23, 1998
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