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Bagna Cauda Recipe
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Garlic||12 Clove (60 gm), minced|
|Canned flat anchovies||2 Ounce, rinsed, drained, chopped (1 Can)|
|Half and half||1 Cup (16 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Italian bread/French bread||1 , thinly sliced|
|Assorted vegetables||4 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)|
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
Add garlic; saute about 1 minute.
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.