Wednesday, February 20, 2008
Bagna Cauda with Roasted Peppers
Lynne Tibbet
This month features a recipe from Gianni Audieri, the executive chef at Fior d'Italia in San Francisco - the country's oldest Italian Restaurant.
- 3 Tbl. Olive Oil
- 4 Cloves Garlic, finely sliced
- 1/2 oz. Anchovies, chopped or paste
- 1/2 Cup Cream
- 6 Bell pepper (green, red or yellow)
Heat oil, sauté garlic until just light brown. Add anchovies, stir with wood spoon. Add cream bring to a simmer. Remove from fire. Halve bell peppers, roast or burn over fire on stove. Let cool, peel. Pour sauce over peppers.
