Name: Bagna Cauda
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

It is good to understand that Christ’s service never did secure a man from all the ills that flesh is heir to, and never will. If you are a believer, you must reckon on having your share of sickness and pain, of sorrow and tears, of losses and crosses, of deaths and bereavements, of partings and separations, of vexations and disappointments, so long as you are in the body. Christ never undertakes that you shall get to heaven without these. He has undertaken that all who come to Him shall have all things pertaining to life and godliness; but He has never undertaken that He will make them prosperous, or rich, or healthy, and that death and sorrow shall never come to their family.

J.C. Ryle

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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