Unicorn (Unicorn@Indenial.com)
Mon, 25 Jan 1999 17:19:08 -0500
Thanks to reader Mark Stoehr for today's food funny:
Q: What do you call a cow with no legs?
A: Ground beef
This
week's menu features some of the classic dishes of northern Italy.
Unlike the tomato, pasta, and olive oil based cooking we all know and
love from southern Italy, northern Italian cooking relies more on
cheeses, rice, and butter.
The bagna cauda (hot bath, or sauce) can be found in all parts of
Italy, and are usually based on a hot sauce made of olive oil, garlic,
and anchovies. This version from Italy's northernmost and westernmost
region of Piedmont uses cream instead of olive oil. It is usually
served as an appetizer in restaurants, although it does duty as a main
course in many Italian homes.
Bagna Cauda
2 cups (500 ml) heavy cream
4 Tbs (60 ml) butter
8 anchovy fillets, rinsed and finely chopped
1 tsp (5 ml) finely chopped garlic
Fresh vegetables of your choice, such as cucumbers,
carrots, fennel, sweet bell peppers, celery, scallions,
romaine lettuce, tomatoes, and mushrooms, cut into
a size and shape suitable for dipping
Italian bread sticks or Italian bread
Simmer the cream over a low flame, uncovered, in a small saucepan for
about 20 minutes, or until reduced to about half its original volume.
In a fondue pot, or other flame proof enameled or earthenware
casserole that fits over a candle warmer or electric hot tray, melt
the butter over low heat. Add the anchovies and the garlic and stir
for about 1 minute. Add the reduced cream and bring the sauce to a
simmer, stirring occasionally. Do not let the sauce boil. Serve
immediately with the cold raw vegetables and the bread sticks or
Italian bread for dipping. If the butter and the cream separate at
the table, recombine them using a wire whisk. Serves 6 to 8 as
an appetizer, 3 to 4 as a main dish.
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