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Bagna caudi (on ziti with carrots)
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| Artist: |
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| Categories: |
Carrot, Italian, Western European |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1/4
| cup | Butter | | 1/4
| cup | Olive oil | | 15
| | Cloves garlic, chopped fine | | 4
| oz | Anchovies, chopped | | 1
| quart | Heavy cream | | 1
| tsp | Dijon mustard | | 2
| tbsp | Roast Garlic mashed | | 1/2
| lbs | Ziti, cooked | | 1/4
| cup | Matchstick-sliced carrots | | | Par-boiled |
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Procedures:
| 1 | The sauce: saute the chopped garlic in butter and oil until lightly browned. | | 2 | Add the chopped anchovies. | | 3 | Cook until the anchovies are dissolved. | | 4 | Add the cream, mustard and roast garlic. | | 5 | Reduce by one-fourth. | | 6 | Final assembly: heat the sauce, then add the cooked ziti and carrots. | | 7 | Toss until thoroughly coated and serve immediately. |
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