Bagna Cauda
Bagna Cauda
Author: Chef Kelly Yorke
Serves: 1 Cup
A classic Italian dipping sauce made of warmed olive oil, garlic, and anchovies which are typically served with cut vegetables and bread.Ingredients
- 1.5 oz. Anchovy paste, about 2 tablespoons
- ½ oz. Garlic, minced
- 5 oz. Olive oil, about ⅔ cup
- 1 oz. Butter
Instructions
- Place all ingredients in a small sauce pot and warm on low heat until butter has melted.
- Serve warm in a fondue pot with fresh, grilled and pickled vegetables such as zucchini, cauliflower, antibiotics antibacterials, grilled leeks, cardoons, boiled potatoes, and bread cubes.
Notes
PER SERVING: 96 Calories; 10g Fat; 1g Protein; trace Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 15mg Sodium.
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