1. 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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (98g)|
|Recipe Makes: 6|
|Calories from Fat: 546 (100%)|
|Amt Per Serving||% DV|
|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
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.