Bucatini with creamy bagna cauda and crunchy vegetables
11.5 oz Barilla Casarecce
4 cloves of garlic, boiled in milk
6 tbsp extra virgin olive oil
5 anchovy fillets
1/2 cup heavy cream
salt, black pepper to taste
sea salt to taste
4 small zucchini, sliced on a bias
4 asparagus, sliced on a bias
1 cup celery heart, sliced on a bias
Beurre manié, as needed
1 tbsp micro Italian parsley
In a small sauce pot simmer garlic and anchovies in olive oil, then process in a blender until smooth and pass through a sieve to obtain a homogeneous texture. In a skillet bring the mixture to boil, turn it off and let cool. Dissolve in it the anchovy mixture thickened with little Buerre manié, if needed. Meanwhile cook pasta according to directions, add veggies last minute of cooking, drain and toss with creamy bagna cauda, garnish with micro parsley.
