Bagna Cauda


1/2 cup extra-virgin olive oil 4 Tbs butter - (1/2 stick) 6 garlic cloves, thinly sliced 8 anchovy fillets - (to 10), patted dry, and finely chopped Freshly-ground black pepper, to taste

1In a small saucepan, heat olive oil and butter over medium heat. Add garlic and anchovies. Cook gently for 5 minutes, until garlic is fragrant (but not brown). Add pepper to taste. 2Transfer to a hot pot or heated dish and serve with vegetables. 3This recipe yields 8 servings. 4: 1 grams Carbs: 1 grams : 1.5 grams Fat: 20 grams : 183 5Comments: This is also known as warm anchovy dip, but don't run away! A Mediterranean classic, Bagna Cauda is truly delicious, and makes munching on blanched broccoli and cauliflower florets, asparagus and green beens or raw celery and jicama sticks a memorable experience. Bagna Cauda should be eaten warm, so plan ahead.


Servings: 8 n/a