Bagna Cauda 2 (Submitted by Donna Macy E-Mail )

{Best ever recipe is from my family in Northern Italy, especially taught to me by my grandmother Noni.}

Ingredients:

• 8 oz. of heavy whipping cream
• 1 stick of margarine or butter
• 1 small can of anchovies chopped finely
  minced fresh garlic....(approximately 4 good size flowerettes from a fresh clove)

Method part 1:

1. Melt the butter or margarine slowly with the garlic in there
2. slowly add the cream and anchovies (drained, diced tuna can be substituted for the anchovies)
3. bring to a slow simmer (never boil)

Method part 2:

1. Whilst preparing the bagna cauda, make baked slices of garlic bread
2. dice up fresh celery, cauliflower, lettuce and cabbage...canned whole button mushrooms are also a treat
3. put in a warming dish or fondue
4. dip away to cholesterol heaven
5. This recipe can be doubled, trebled or whatever you need.

WARNING: Do not eat this unless everyone else you are with is as well. Also drained, diced tuna can be substituted for the anchovies
Note From Donna: I hate all forms of seafood but will eat this until I am literally sick

This page was last updated : Thursday, October 04, 2001

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