Bangna Calda

• 2 cups Cream
• 4 Cloves of Garlic, finely minced
• 2 Medium Onions, chopped
• 1/4 cup white wine
• 10 Anchovy Fillets, minced
• Pinch of Salt
• 2 Tbsp. Butter, softened
• 1/4 cup Extra Virgin Olive Oil
• Ground Black Pepper to taste

Instructions

In a large saucepan (or electric skillet), heat olive oil and sauté onions, garlic, and anchovies until the onions are translucent and the anchovies are dissolved. Add white wine and reduce by half over medium heat. Add cream and bring to a boil over medium high heat. Reduce cream by one half volume. Turn heat to low and whip in butter. Season with freshly ground pepper to taste. Serve this delicious sauce as a "hot bath" for fresh vegetables and thick crusted Italian bread. My aunt makes the whole dish in an electric skillet and plops it down in the middle of the table. To this, we add Savoy cabbage, celery, and sweet red peppers. At this point, we stir the whole mixture around, turn the heat up a bit, stir again, and eat right out of the pan!! (this must mean it's a community bath!!) Want to jazz it up?? Add some cooked shrimp or fresh shucked oysters for a great appetizer or first course. (If there is any leftover sauce, and I can assure you that very rarely there is, we spoon it over Polenta!!)

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