ITALIAN BAGNA CAUDA 

A colorful start to a summer dinner party or lunch. Your selection of crisp vegetables is dipped into a creamy. garlic-flavoured sauce. Put cream into a saucepan, bring to a boil, reduce heat to low, and simmer uncovered for 15 to 20 minutes until the cream has thickened, stirring frequently. 

YOU WILL NEED: 

• 2 x 300ml cartons thickened cream 

• 2 cloves garlic 

• 45g can anchovy fillets 

• 60g ( 2 oz ) butter 

ITALIAN BAGNA CAUDA RECIPE:

Finely crush the garlic. Drain and finely chop the anchovy fillets.

In a separate saucepan, melt butter over low heat, taking care not to brown the butter. Add anchovies and garlic, and stir until the mixture is well blended and becomes paste-like. 

Stir hot cream into the anchovy mixture. Mix until it is well combined. Serve warm. 

Serves 6

Also Read: ITALIAN STUFFED TOMATOES