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.