| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Italian |
Seafood |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Heavy cream |
| 2 |
|
Cloves garlic |
| 1 |
cn |
(2.5-oz) flat anchovies; drained of oil |
| 1 |
ds |
Cayenne pepper |
| 1/4 |
c |
Unsalted butter |
|
1 |
cup. |
INSTRUCTIONS
1. In a heavy saucepan, simmer cream with 2 garlic cloves until reduced to
2. Place reduced cream, anchovies and cayenne in blender and puree.
3. Bring sauce to a simmer and add butter, stirring until melted.
4. Serve in a hot chafing dish accompanied with chilled, raw vegetables and
homemade (if possible) sourdough `grissini'. TIP: If butter and cream
separate, pour in a bit of cold cream and whisk hard. The sauce will regain
its velvety texture. This is a dish to be enjoyed without ceremony. Pick up
vegetables or breadsticks - grissini - with your fingers and dip into the
sauce until well covered; consume.
GENOA
S.E. BELMONT, PORTLAND.
WINE: PUNT E MES
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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