Barilla Collezione Bucatini with Creamy Bagna Cauda & Crunchy Vegetables
INGREDIENTS
1 box Barilla® Collezione Bucatini
4 cloves of garlic, boiled in milk
6 tablespoons extra virgin olive oil
5 anchovy fillets
½ cup heavy cream
sea salt and black pepper to taste
4 small zucchini, sliced on a bias
4 asparagus stalks, sliced in ribbons
1 cup celery heart, sliced on a bias
1 tablespoon micro Italian parsley
1. In a small saucepan, simmer garlic with anchovies in olive oil, then process in a blender until smooth; strain the mixture through a sieve to remove any particles.
2. In a skillet, bring cream to boil, turn off, let cool down and add the anchovy mixture to the cream, thicken up with little buerre manié*, if needed.
3. Meanwhile, cook pasta according to directions.
4. Add vegetables to the pasta during the last minute of cooking.
5. Drain and toss everything with creamy bagna cauda.
6. Garnish with parsley and serve.
* Instructions for buerre manié
1 tablespoon butter
1 tablespoon flour
Combine butter and flour together, then add to your sauce a little at a time until desired thickness.
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