Try this Jo Parodis Bagna Caulda recipe, or contribute your own.
Suggest a better descriptionHeat 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 dont forget the French bread.
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Serving Size: 1 Serving (289g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1538 | ||
Calories from Fat: 1218 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 135.3g | 180 % | |
Saturated Fat 30.5g | 153 % | |
Monounsaturated Fat 86g | ||
Polyunsanturated Fat 13.7g | ||
Cholesterol 80.1mg | 25 % | |
Sodium 1727.8mg | 60 % | |
Potassium 350.2mg | 9 % | |
Total Carbohydrate 65.2g | 19 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 61.9g | ||
Protein 20.2g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1538
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