Recipe#9584

Title: Bagna Cauda 04

From: "Brigitte" BrigitteJ@csi.com 
 Newsgroups: rec.food.recipes 
 Subject: Bagna Cauda (Italian Anchovy Dip) 
 Date: 1 Jan 1999 20:58:35 -0700 
 Message-ID: <09b762223081ec8NIH2WAAF@csi.com> 

4 tablespoons butter
 1/2 cup minced mushroom stems
 3 tablespoons finely minced garlic
 8 anchovy fillets, drained and minced
 1 cup heavy cream, 1/2 pint
 1 cup shredded mozzarella
 1/8 teaspoon cayenne
 1/4 teaspoon sugar
 1/8 teaspoon coarsely ground black pepper
 salt to taste
 Melt the butter and gently saute the mushrooms and garlic. Do not
 let them brown. Add the anchovies and stir constantly for about a
 minute. Add the remaining ingredients and cook over very low heat
 until the cheese is totally melted, whisking continuously. Pour
 into a serving dish with its own heat source: candle warmer, electric
 hot tray, spirit lamp, etc., to keep warm.  Accompany with a basket
 of fresh, crisp, chilled raw vegetables.
 : Celery sticks, cherry tomatoes, raw mushrooms, cucumber, green
 onions, and red bell peppers are excellent for dipping. Yield: 1
 1/2 cups.