INGREDIENTS

INSTRUCTIONS

Published in the Los Angeles Times on August 19, 1998, in an article
written by Marion Cunningham. Ms Cunningham writes "Bagna Cauda, which
means hot bath, is a classic sauce from Piedmont, Italy. It is usually kept
hot in a pot over a flame, but it can be presented at the table in a
serving dish or in individual small bowls without the flame....Raw
vegetables cut into bite-size pieces are speared on a long prong like fork
and held in the hot sauce for a few seconds...In Italy,the most common
vegetables eaten with Bagna Cauda are fennel, cauliflower, cabbage and
sweet peppers, but any vegetable that is good to eat raw will work
fine...."
1. Heat 1/4 cup olive oil in 1-quart saucepan over medium heat. Add garlic
and cook, stirring, until slightly, softened but not browned, about 2
minutes.
2. Remove from heat and add remaining 1 1/4 cups olive oil, butter, and
anchovies.
3. Return pan to medium heat and stir to mix thoroughly. Taste and add salt
if needed (anchovies are salty).
4. Remove from heat and serve. (Sauce may be made ahead, refrigerated in
covered jar and reheated brefore serving.).
Each 1 teaspoon serving without vegetables contains: 39 calories; 25 mg
sodium; 3 mg cholesterol; 4 grams fat; 0 carbohydrates; 0 protein; 0 fiber
Posted to JEWISH-FOOD digest by Harriet Neal <queenbe@earthlink.net> on Aug
22, 1998, converted by MM_Buster v2.0l.

A Message from our Provider:

“God will ultimately have HIS way, not yours!”