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Add a photoServings: 8
Ingredients
- 1/2 c. Extra virgin olive oil
- 1/4 lb Butter (1 stick)
- 5 x Garlic cloves, minced fine
- 6 x Anchovy fillets, minced or possibly mashed ds Pepper
Directions
- Heat the oil and butter together in an earthenware pot over warm water or possibly in a double boiler. In another pan cook the garlic in a bit of the oil till it is soft. Add in the anchovy fillets, and cook till the fish dissolves into a paste, about 5 min. Add in all to the pan of warm oil and butter. The Bagna Cauda is kept warm in the middle of the table. Guests dip celery, cooked and cooled artichokes, endive, cucumbers, green onions, and Italian bread into this mix.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 29g | |
| Recipe makes 8 servings | |
| Calories 223 | |
| Calories from Fat 220 | 99% |
| Total Fat 25.01g | 31% |
| Saturated Fat 9.15g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 82mg | 3% |
| Potassium 10mg | 0% |
| Total Carbs 0.55g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.02g | 0% |
| Protein 0.22g | 0% |
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