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From: BLH100S@ODUVM.CC.ODU.EDU (Becky Hudgins)
Newsgroups: rec.food.recipes
Subject: FISH: Bagna Cauda
Summary: original subject was Bagna Cauda
Keywords: recipe fish
Message-ID: <1990Nov17.010648.14446@mthvax.cs.miami.edu>
Date: 16 Nov 90 13:31:09 GMT
Followup-To: rec.food.cooking
Organization: Old Dominion University Computer Services
Lines: 40
Approved: aem@mthvax.cs.miami.edu (Rec.Food.Recipes moderator)

Sometime back someone asked for a recipe for Bagna Cauda, a hot creamy
dip with garlic and anchovies.  I lifted it from _The Good Housekeeping
Illustrated Cookbook_ by Zoe Coulson, c 1980 by the Hearst Corp. and
modified it only slightly.

2 cups heavy cream
3 tablespoons butter
1 garlic clove
1 2-oz. can anchovy fillets
salt
thyme
oregano
black pepper

Mince the garlic.  Drain and mash the anchovies.

In a good-sized saucepan, heat the cream to boiling, and then cook it,
stirring, until it's reduced to about a cup and a third.  Remove from
heat.

In another saucepan, cook the garlic for about a minute in the hot
butter.  Stir in the anchovies, salt, thyme, oregano, and pepper.  All
the spices are to taste.  Start with about a teaspoon each of the thyme
and oregano, and a half-teaspoon each of the salt and pepper.

Cook, stirring, until smooth.  Remove from heat.  Use a wire whisk to
stir in the cream, gradually, until the whole works is of an even
consistency.


I served this at a party one time, and I thought it was great, but it
didn't go over real well.  For some reason unknown to me, some people
just don't like anchovies.  Anyway, you do need to keep it hot -- serve
it in a candle-warmer dish or something -- or else it will separate.

Makes a great dip for veggies -- the usual, like celery, red and green
peppers, broccoli, zucchini, mushrooms -- and not bad on breadsticks,
either.

Becky Hudgins - BLH100S@ODUVM