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Suggest a better description1. In a heavy saucepan, simmer cream with 2 garlic cloves until reduced to 1 cup. 2. Place reduced cream, anchovies and cayenne in blender and puree. 3. Bring sauce to a simmer and add butter, stirring until melted. 4. Serve in a hot chafing dish accompanied with chilled, raw vegetables and homemade (if possible) sourdough `grissini. TIP: If butter and cream separate, pour in a bit of cold cream and whisk hard. The sauce will regain its velvety texture. This is a dish to be enjoyed without ceremony. Pick up vegetables or breadsticks - grissini - with your fingers and dip into the sauce until well covered; consume. GENOA S.E. BELMONT, PORTLAND. WINE: PUNT E MES From the
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Serving Size: 1 Serving (98g) | ||
Recipe Makes: 6 | ||
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Calories: 546 | ||
Calories from Fat: 546 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 60.8g | 81 % | |
Saturated Fat 38.3g | 192 % | |
Monounsaturated Fat 16.2g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 176.5mg | 54 % | |
Sodium 21.5mg | 1 % | |
Potassium 48.9mg | 1 % | |
Total Carbohydrate 1.6g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.5g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 546
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