Title: BAGNA CAUDI (ON ZITI WITH CARROTS)
Categories: Italian
Yield: 8 servings
1/4 c Butter
1/4 c Olive oil
15 Cloves garlic, chopped fine
4 oz Anchovies, chopped
1 qt Heavy cream
1 ts Dijon mustard
2 tb Roast Garlic mashed
1/2 lb Ziti, cooked
1/4 c Matchstick-sliced carrots,
Par-boiled
The Sauce: Saute the chopped garlic in butter and oil
until lightly browned. Add the chopped anchovies. Cook
until the anchovies are dissolved. Add the cream,
mustard and roast garlic. Reduce by one-fourth. Final
assembly: Heat the sauce, then add the cooked ziti and
carrots. Toss until thoroughly coated and serve
immediately.
