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 <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.