Try this Bagna Cauda (Garlic Dip) recipe, or contribute your own.
Suggest a better descriptionHeat the oil and butter together in an earthenware pot over hot water or in a double boiler. In another pan cook the garlic in a bit of the oil until it is soft. Add the anchovy fillets, and cook until the fish dissolves into a paste, about 5 minutes. Add all to the pan of hot oil and butter. 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 mixture.
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Serving Size: 1 Serving (39g) | ||
Recipe Makes: 8 | ||
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Calories: 242 | ||
Calories from Fat: 239 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.5g | 35 % | |
Saturated Fat 15g | 75 % | |
Monounsaturated Fat 8.5g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 63.8mg | 20 % | |
Sodium 168.3mg | 6 % | |
Potassium 34.8mg | 1 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.6g | ||
Protein 1.4g | 2 % | |
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: 242
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