INGREDIENTS

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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