Bagna Caude (Anchovy and Garlic Sauce): Drain and dry anchovies. Place in HEAVY saucepan and add oil, butter and garlic. Cook over very low heat for about 1 hour. Sauce should barely bubble during this time. Add cream and simmer 5 more minutes. Serve warm with assorted vegetables cut into bite sized pieces. Per serving: 456 Calories (kcal); 50g Total Fat; (95% calories from fat); 1g Protein; 3g Carbohydrate; 73mg Cholesterol; 166mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (199g)|
|Recipe Makes: 8 servings|
|Calories from Fat: 221 (71%)|
|Amt Per Serving||% DV|
|Total Fat 24.5g||33 %|
|Saturated Fat 11.8g||59 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 50.9mg||16 %|
|Sodium 169.1mg||6 %|
|Potassium 384.6mg||10 %|
|Total Carbohydrate 21.5g||6 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 15.2g|
|Protein 5.3g||8 %|
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Calories per serving: 312
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