*  Exported from  MasterCook  Buster  *
                      Bagna Cauda (Warm Dipping Sauce)
 Recipe By     : Marion Cunningham, LATimes 08/19/98 (wed)
 Serving Size  : 96   Preparation Time :0:30
 Categories    : Appetizers                       Vegetarian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  cups          olive oil
    6      cloves        garlic -- finely chopped
      1/2  cup           melted butter
   10                    anchovies -- drained
                         and finely chopped
                         salt -- optional
                         assorted vegetables -- for serving
 Serve with a platter of raw or grilled vegetables, such as celery,
 zucchini, carrots, fennel, individual Belgian endive leaves and bell pepper
 strips. Spear vegetable pieces on a fork and dip in hot sauce for a few
 Heat 1/4 cup olive oil in 1-quart saucepan over medium heat. Add garlic and
 cook, stirring, until slightly softened but not browned, about 2 minutes.
 Remove from heat and add remaining 1 1/4 cups olive oil, butter and
 anchovies. Return pan to medium heat and stir to mix thoroughly. Taste and
 add salt if needed (anchovies are salty).
 Remove from heat and serve. (Sauce may be made ahead and kept refrigerated
 in covered jar.)
 [2 cups. Each 1-teaspoon serving without vegetables: 39 calories; 25 mg
 sodium; 3 mg cholesterol; 4 grams fat; 0 carbohydrates; 0 protein; 0 fiber.]
 * * * Bagna cauda, which means hot bath, is a classic sauce from Piedmont,
 Italy. It is usually kept hot in a pot over a flame, but it can be
 presented at the table in a serving dish or in individual small bowls
 without the flame.
 Bagna cauda is made with olive oil, butter, garlic and anchovies. Most
 Americans have not welcomed anchovies into their kitchens, but this recipe
 might make you an anchovy fan.
 Raw vegetables cut into bite-size pieces are speared on a long prong-like
 fork and held in the hot sauce for a few seconds to flavor them. In Italy,
 the most common vegetables eaten with bagna cauda are fennel, cauliflower,
 cabbage and sweet peppers, but any vegetable that is good to eat raw will
 work fine. If crunchy vegetables don't appeal to you, blanch the vegetable
 pieces in salted boiling water for a few seconds to a minute, until they
 soften a bit. Serve over potato salad, pasta or steamed small red potatoes.
 SOURCES. Recipe taken from “Home Cook : Feeling A Bit Veggie?” By Marion
 Cunningham  !We got this recipe from the LA Times. Mastercook editing by
               - - - - - - - - - - - - - - - - - -