Bagna Cauda With Cream
|Heavy cream/Whipping cream||2 Cup (32 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Canned anchovy fillets||2 Ounce, drained and mashed (1 Can)|
|Thyme leaves||1 Teaspoon|
|Oregano leaves||1 Teaspoon|
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.