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Bagna Cauda with Vegetables

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  • 2 cn Anchovy fillets; (2oz)
  • Thinly sliced
  • 1 c Olive oil
  • 1 c Heavy cream
  • 1/2 c Butter
  • Assorted vegetables
  • 20 Cloves garlic; peeled and


Bagna Caude (Anchovy and Garlic Sauce): Drain and dry anchovies. Place in HEAVY saucepan and add oil, butter and garlic. Cook over very low heat for about 1 hour. Sauce should barely bubble during this time. Add cream and simmer 5 more minutes. Serve warm with assorted vegetables cut into bite sized pieces.
Per serving: 456 Calories (kcal); 50g Total Fat; (95% calories from fat); 1g Protein; 3g Carbohydrate; 73mg Cholesterol; 166mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates
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