Bagna Cauda

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             FOOD FUNNY
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Thanks to Anna Welander for this groaner:

A frantic young woman rushed into Abe's Able Dry Cleaners and said to
the man behind the counter, "Listen, I've got a terrible problem. I
spilled ketchup on this dress, and I need it cleaned in two hours. Can you do it?"

"Sure," said the owner, "but tell me, why is there a hamburger emblem on the dress?"

"Well, you see," she replied, "a fast-food chain elected me Burger Queen
of 2002. 1 have to wear that dress at my crowning ceremony in two hours.
That's why I'm in a rush. Can you deliver it to me, Michelle Getty, at
this address?" She handed him a card.

"OK, I'll take care of it," he said. As soon as the young woman left,
Abe went to work on the dress. In an hour and a half, he was finished.
As he was going out the door, one of his employees stopped him and asked
how to clean a certain fabric.

"I can't talk now," Abe shouted. "I have to deliver the Getty's burger dress."

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             TODAY'S RECIPE
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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.
Received on Sun Apr 12 20:02:12 2009