Bagna Cauda Recipe

Bread sticks and Bagnq Cauda makes a heavenly mix and I love preparing just for the I-made-a-yummy-dish satisfaction. I prefer this with bread sticks, however you can combine Bagnq Cauda with assorted vegetables too.

Summary

Servings2Cuisine
CourseMethod

Ingredients

 Butter1⁄2 Cup (8 tbs)
 Olive oil1 Cup (16 tbs)
 Anchovy fillets4 Ounce
 Garlic12 Clove (60 gm)
 Truffle1 Small
 Heavy cream1⁄4 Cup (4 tbs)
 Vegetables/Bread sticks1 Cup (16 tbs)

Nutrition Facts

Serving size

Calories 1898 Calories from Fat 1663

% Daily Value*

Total Fat 188 g289%

Saturated Fat 62.4 g311.8%

Trans Fat 0 g

Cholesterol 207.2 mg

Sodium 982.6 mg40.9%

Total Carbohydrates 49 g16.3%

Dietary Fiber 5.2 g20.8%

Sugars 24.3 g

Protein 12 g24.8%

Vitamin A 119.6% Vitamin C 29%

Calcium 24.5% Iron 16.3%

*Based on a 2000 Calorie diet

Directions

Melt butter in a heavy-bottomed saucepan, earthenware casserole dish or stove-to-table baking dish.
Add olive oil, chopped anchovies and garlic, mix well.
If desired, add truffle and or cream, mix well.
Simmer 1 hour to let flavors blend.
If necessary, transfer mixture to a heatproof serving dish, keep warm at the table over a heat source.
Serve hot dip with bread sticks and or assorted fresh vegetables, such as celery, cauliflower, bell peppers, zucchini, cucumber, cherry tomatoes, green onions, carrots, mushrooms, broccoli, fennel, artichoke hearts or radishes.
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