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Bagna Caudi (on Ziti with Carrots)

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Recipe

 

Yield

8 servings

Prep

20 min

Cook

20 min

Ready

40 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
¼ cup butter
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¼ cup olive oil
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15 each garlic cloves
chopped fine
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4 ounces anchovy fillets
chopped
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1 quart heavy whipping cream
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1 teaspoon dijon mustard
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2 tablespoons garlic
roasted, mashed
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½ pound pasta, ziti
cooked
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¼ cup carrots
matchstick-sliced, par-boiled
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Ingredients

Amount Measure Ingredient Features
59 ml butter
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59 ml olive oil
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15 each garlic cloves
chopped fine
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115.6 ml/g anchovy fillets
chopped
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0.9 l heavy whipping cream
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5 ml dijon mustard
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3E+1 ml garlic
roasted, mashed
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226.8 g pasta, ziti
cooked
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59 ml carrots
matchstick-sliced, par-boiled
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Directions

The Sauce: Sauté the chopped garlic in butter and oil until lightly browned. Add the chopped anchovies. Cook until the anchovies are dissolved. Add the cream, mustard and roast garlic. Reduce by one-fourth.

Final assembly: Heat the sauce, then add the cooked ziti and carrots. Toss until thoroughly coated and serve immediately.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 80g (2.8 oz)
Amount per Serving
Calories 27547% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 27mg 9%
Sodium 569mg 24%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 6%
Sugars g
Protein 18g
Vitamin A 16% Vitamin C 10%
Calcium 8% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 

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