INGREDIENTS

INSTRUCTIONS

BAGNA CAUDA ALLA TORINO
1. Quarter and core the cabbage, discarding any bruised outer leaves. Shred
coarsely into long, thin slices.  Place in a deep bowl and fill with cold
water to allow grit to settle. Remove carefully and drain well or spin dry.
2. Place the shredded cabbage in a large salad bowl.  Add the hot Bagna
Cauda and vinegar. Toss well. Serve hot or chilled. Note: The Bagna Cauda
must be hot when tossed with the cabbage.
1. Heat the oil in a small, deep saucepan.  Add the garlic and anchovy
fillets, stirring constantly for about 5 minutes.  Use a wooden spoon to
mash the fillets against the side of the pan. The fillets should almost
melt in the hot oil.
2. Slowly add the cream, stirring constantly.  Lower heat and simmer at
least 30 minutes, stirring frequently. Do not add salt. This sauce is very
popular in Piemonte, where the name means "hot bath" in the Piemonteis
dialect.  Try serving as a dip with assorted fresh vegetables and Italian
bread.  To vary the taste and texture of the cabbage salad, replace the
cream with 1-1/2 cups Barbera d'Alba, a dry red wine from Alba.
CANTINA D'ITALIA
18TH STREET NW, WASHINGTON DC
BEV: GATTINARA
From the <Micro Cookbook Collection of Italian Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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