Bagna Cauda

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kathleen

 

 

At 11:26 AM 5/3/02 -0600, you wrote:

>Anchovies aren't vegetarian! (lest anyone be mislead!)

>

>Kathy

>

> >* Exported from MasterCook *

> >

> > Bagna Cauda

> >

> >Recipe By :Sunset Cookbook Classics / pg. 15

> >Serving Size : 0 Preparation Time :0:25

> >Categories : Appetizers

> >

> > Amount Measure Ingredient -- Preparation Method

> >-------- ------------ --------------------------------

> > 1 cup butter or margarine

> > 1/2 cup olive oil

> > 5 large garlic cloves -- minced or pressed

> > 2 tablespoons lemon juice

> > 1 1/2 teaspoons pepper

> > 2 cans anchovy fillets (2-oz. ea.)

> >

> >Heat butter, oil, garlic, lemon juice, and pepper in a 3- to 4-cup heatproof

> >container over medium heat. Drain oil from anchovies into butter mixture;

> >finely chop anchovies and stir into sauce.

> >

> >Keep warm over a candle or alcohol flame, or reheat periodically; sauce

> >may brown slightly, but do not let butter burn.

> >

> >Source:

> > " Appetizers "

> >S(MC Formatted by):

> > " muktuk99504 "

> >Copyright:

> > " 2000 Sunset Publishing Corp. "

> >Yield:

> > " 2 cups "

> >T(Cook Time):

> > " 0:05 "

> >

> > - - - - - - - - - - - - - - - - - - -

> >

> >Per Serving (excluding unknown items): 2619 Calories; 292g Fat (98.0%

> >calories from fat); 3g Protein; 10g Carbohydrate; 1g Dietary Fiber; 497mg

> >Cholesterol; 1878mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0

> >Fruit; 58 1/2 Fat.

> >

> >NOTES : This northern Italian anchovy butter sauce (pronounced

> >BAHN-yah COW-dah) contains more than a hint of garlic.

> >Use it as a dip for fresh vegetables and crunchy bread.

> >Nutr. Assoc. : 0 0 0 0 0 0

>

>--

>Kathy Flake

>http://www.geocities.com/kathyflake

>

>

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