Bagna Caudi (on Ziti with Carrots)
Yield
8 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
|
|
| ¼ | cup |
olive oil
|
|
| 15 | each |
garlic cloves
chopped fine |
|
| 4 | ounces |
anchovy fillets
chopped |
|
| 1 | quart |
heavy whipping cream
|
*
|
| 1 | teaspoon |
dijon mustard
|
|
| 2 | tablespoons |
garlic
roasted, mashed |
|
| ½ | pound |
pasta, ziti
cooked |
|
| ¼ | cup |
carrots
matchstick-sliced, par-boiled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
|
|
| 59 | ml |
olive oil
|
|
| 15 | each |
garlic cloves
chopped fine |
|
| 115.6 | ml/g |
anchovy fillets
chopped |
|
| 0.9 | l |
heavy whipping cream
|
*
|
| 5 | ml |
dijon mustard
|
|
| 3E+1 | ml |
garlic
roasted, mashed |
|
| 226.8 | g |
pasta, ziti
cooked |
|
| 59 | ml |
carrots
matchstick-sliced, par-boiled |
|
Directions
The Sauce: Sauté 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.
