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Jo Parodi's Bagna Caulda

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Submitted by woodtick89

YIELD

4 servings

PREP

10 min

COOK

10 min

READY

20 min

Ingredients

2 473
CUPS ML VEGETABLE OIL
olive
½ 118
CUP ML BUTTER
3 3
EACH EACH GARLIC CLOVES
crushed
2 2
CANS CANS ANCHOVY FILLETS
For dipping
1 1
X X CUCUMBERS
cut in half, then quartered *
1 1
X X FENNEL BULB
cut in slender wedges *
1 1
X X MUSHROOMS *
1 1
X X CELERY
cut in 2 inch pieces *
1 1
X X FRENCH BREAD
cut in 3 inch cubes *

Directions

Heat together the olive oil, butter and garlic.

Add the anchovy fillets and simmer for one hour.

Keep warm over low heat or a hot plate, as each guest dunks vegetables in the hot dip, and don’t forget the French bread.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 167g (5.9 oz)
Amount per Serving
Calories 1224 99% from fat
 % Daily Value *
Total Fat 134g 207%
Saturated Fat 29g 146%
Trans Fat 0g
Cholesterol 80mg 27%
Sodium 990mg 41%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 14g
Vitamin A 14% Vitamin C 4%
Calcium 7% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free
 

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