Try this Bagna Cauda recipe, or contribute your own.
Suggest a better descriptionPublished in the Los Angeles Times on August 19, 1998, in an article written by Marion Cunningham. Ms Cunningham writes "Bagna Cauda, which means hot bath, is a classic sauce from Piedmont, Italy. It is usually kept hot in a pot over a flame, but it can be presented at the table in a serving dish or in individual small bowls without the flame....Raw vegetables cut into bite-size pieces are speared on a long prong like fork and held in the hot sauce for a few seconds...In Italy,the most common vegetables eaten with Bagna Cauda are fennel, cauliflower, cabbage and sweet peppers, but any vegetable that is good to eat raw will work fine...." 1. Heat 1/4 cup olive oil in 1-quart saucepan over medium heat. Add garlic and cook, stirring, until slightly, softened but not browned, about 2 minutes. 2. Remove from heat and add remaining 1 1/4 cups olive oil, butter, and anchovies. 3. Return pan to medium heat and stir to mix thoroughly. Taste and add salt if needed (anchovies are salty). 4. Remove from heat and serve. (Sauce may be made ahead, refrigerated in covered jar and reheated brefore serving.). Each 1 teaspoon serving without vegetables contains: 39 calories; 25 mg sodium; 3 mg cholesterol; 4 grams fat; 0 carbohydrates; 0 protein; 0 fiber Posted to JEWISH-FOOD digest by Harriet Neal
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Serving Size: 1 Serving (99g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 743 | ||
Calories from Fat: 730 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 81.1g | 108 % | |
Saturated Fat 11.2g | 56 % | |
Monounsaturated Fat 59.1g | ||
Polyunsanturated Fat 8.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 4.7mg | 0 % | |
Potassium 73mg | 2 % | |
Total Carbohydrate 6g | 2 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 5.6g | ||
Protein 1.1g | 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: 743
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