INGREDIENTS

INSTRUCTIONS

99    
"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 your eye at the vegetable market." 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 ad broccoli; blanch, drain, rinse in cold water;  drain
again. Slice carrot and yellow squash crosswise on an angle.  Cut red
and yellow peppers into large triangles. Wrap and refrigerate
vegetables until ready to serve. One 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 medium heat; stir in garlic. Cook 1 minute.  Reduce heat
to very low and simmer 35-45 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. Country Living January 1998, page  Recipe by: Alan Tardi
and Karen Bussen, Follonico, NYC.  Posted to MC-Recipe Digest V1 #970
by Peg Baldassari  <Baldassari@compuserve.com> on Dec 22, 1997

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Nutrition (calculated from recipe ingredients)
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Calories: 134
Calories From Fat: 123
Total Fat: 13.9g
Cholesterol: 1.4mg
Sodium: 29.9mg
Potassium: 45.8mg
Carbohydrates: 2.4g
Fiber: <1g
Sugar: <1g
Protein: <1g