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Bagna Cauda With Cream

Western.Chefs's picture
  Heavy cream/Whipping cream 2 Cup (32 tbs)
  Butter/Margarine 3 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Canned anchovy fillets 2 Ounce, drained and mashed (1 Can)
  Salt 1 Teaspoon
  Thyme leaves 1 Teaspoon
  Oregano leaves 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Breadsticks 6

1. In 2-quart saucepan over medium-high heat, heat heavy or whipping cream to boiling; cook, stirring frequently, until cream is reduced to about 1 1/3 cups, about 20 minutes. Remove saucepan from heat.
2. In 1-quart saucepan over medium heat, heat butter or margarine until hot. Stir in garlic; cook 1 minute. Stir in mashed anchovy fillets, salt, thyme, oregano, and pepper; cook, stirring constantly, until mixture is smooth, about 10 minutes. Remove saucepan from heat; with wire whisk, gradually beat in cream until mixture is smooth. (If anchovy mixture begins to separate, beat gently with wire whisk until well blended again.)
3. Pour mixture into 1-quart candle-warmer dish. Serve immediately as dip for the vegetables and breadsticks.

Recipe Summary

Side Dish

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