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Italian Bagna Cauda Recipe
|Butter margarine||1 Cup (16 tbs)|
|Olive oil/Peanut oil||1⁄3 Cup (5.33 tbs)|
|Garlic||3 Clove (15 gm), slivered|
|Canned anchovy fillets||4 Ounce, well drained (Two 2 Ounce Cans)|
|Bagna cauda vegetables||1 Cup (16 tbs)|
|French bread||1 , cut in 1/4 inch slices|
Serving size: Complete recipe
Calories 2690 Calories from Fat 2329
% Daily Value*
Total Fat 262 g403.7%
Saturated Fat 70.7 g353.5%
Trans Fat 0 g
Cholesterol 258 mg
Sodium 4580.6 mg190.9%
Total Carbohydrates 61 g20.3%
Dietary Fiber 6.6 g26.5%
Sugars 11.9 g
Protein 29 g58.1%
Vitamin A 227.8% Vitamin C 21.7%
Calcium 40.2% Iron 28.8%
*Based on a 2000 Calorie diet
If no blender is available, mince garlic and finely chop anchovies.
Pour into ceramic, metal or electric fondue pot; heat slowly over direct flame or medium heat until mixture is bubbly.
Turn flame or heat to low; keep just hot enough to heat and lightly brown vegetables without burning.
To serve spear a vegetable piece with a fondue fork or long heavy bamboo skewer and swirl vegetable in butter mixture until hot and lightly browned, do not cook.
Hold a piece of bread under vegetable as it is removed from fat to catch flavorful drippings.