Bagna Cauda Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Butter/Margarine1⁄2 Cup (8 tbs)
 Garlic12 Clove (60 gm), minced
 Canned flat anchovies2 Ounce, rinsed, drained, chopped (1 Can)
 Half and half1 Cup (16 tbs)
 Whipping cream1⁄2 Cup (8 tbs)
 Italian bread/French bread1 , thinly sliced
 Assorted vegetables4 Cup (64 tbs) (A Mix Of Carrot And Celery Sticks, Cherry Tomatoes, Mushroom Caps, Blanched Green Beans, Cooked Artichoke Leaves, Cabbage Wedges, Red- Or Green-Bell-Pepper Strips, Zucchini Slices, Yellow-Squash Or Jerusalem-Artichoke Slices)

Nutrition Facts

Serving size: Complete recipe

Calories 2159 Calories from Fat 1480

% Daily Value*

Total Fat 167 g257%

Saturated Fat 102.3 g511.3%

Trans Fat 0 g

Cholesterol 527.2 mg

Sodium 2658.6 mg110.8%

Total Carbohydrates 131 g43.6%

Dietary Fiber 25.8 g103.2%

Sugars 8.7 g

Protein 42 g84.1%

Vitamin A 682.8% Vitamin C 138.8%

Calcium 73.7% Iron 49.3%

*Based on a 2000 Calorie diet

Directions

In a medium saucepan, melt 1/4 cup butter or margarine over low heat.
Add garlic; saute about 1 minute.
Add anchovies.
Stirring frequently, cook until anchovies dissolve into a paste.
Add remaining 1/4 cup butter or margarine, half and half and whipping cream.
Cook over low heat about 15 minutes or until mixture reduces to about 1-3/4 cups and is thick enough to coat a spoon.
Pour into a fondue or other pot; keep warm over an alcohol flame or candle warmer.
Serve warm with a basket of bread and a selection of raw vegetables.
Guests can dip vegetables in sauce, then hold a slice of bread under vegetables to catch any dribbles.
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