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Bagna Cauda

1/2

cup

olive oil

1

stick (1/4 pound) butter

3 to 5

cloves

garlic, chopped fine

6

anchovy fillets, chopped or mashed

Pepper

1

Heat the oil and butter together in an earthenware pot over hot

2

water or in a double boiler. In another pan cook the garlic in a bit

3

of the oil until it is soft. Add the anchovy fillets, and cook until

4

the fish dissolves into a paste, about 5 minutes. Add all to the pan

5

of hot oil.

Servings: 50

Nutrition Facts

Serving size: 1/50 of a recipe (0.2 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

36.69

Calories From Fat (97%)

35.71

% Daily Value

Total Fat 4.05g

6%

Saturated Fat 1.48g

7%

Cholesterol 5.29mg

2%

Sodium 17.93mg

<1%

Potassium 4.11mg

<1%

Total Carbohydrates 0.07g

<1%

Fiber 0.01g

<1%

Sugar 0g

 

Protein 0.17g

<1%

Tips

The bagna cauda is kept hot in the middle of the table.

Guests dip celery, cooked and cooled artichokes, endive, cucumbers,

green onions, and Italian bread into this lovely mixture.

Source

Source: JEFF SMITH

Author Notes

This is a hot dip, or literally hot bath, common in the hills of Italy. It is loaded with salt and fat, so it is one of those dishes that you prepare "once in a while, " but you must be careful because you could very well become addicted.