Bagna Cauda

An Italian dish, Bagna Cauda (BAHN yah Kow-dah) is served hot as a dip for cold raw vegetables. It is ideal for a summer party or as a first course for a dinner party. An assortment of such vegetables as cucumbers, carrots, peppers, celery, French beans, caidiflower and broccoli are suitable for dipping. Wash and peel where necessary and cut into strips the right size for dipping. Break the cauliflower and broccoli into flowerets. Wrap the vegetables in a clean, damp cloth and chill in the refrigerator. Arrange on a serving plate and serve with Italian breadsticks.

4 oz. butter

1 tablespoons olive oil garlic cloves, finely chopped

6 anchovy fillets, finely chopped

5 fl. oz. single cream

1 small truffle, finely chopped, optional

In a small saucepan, heat the butter and the oil. Add the anchovies and the garlic and cook over low heat, stirring and mashing with a wooden spoon.

When the anchovies have become very soft, or almost a paste, add the cream and the truffle. Heat thoroughly but do not let the sauce boil.

Serve in a bowl placed over a plate warmer or in a small, heat-proof dish over a spirit lamp.

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