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Bagna Cauda With Cream

Western.Chefs's picture
  Heavy cream/Whipping cream 2 Cup (32 tbs)
  Butter/Margarine 3 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Canned anchovy fillets 2 Ounce, drained and mashed (1 Can)
  Salt 1 Teaspoon
  Thyme leaves 1 Teaspoon
  Oregano leaves 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Breadsticks 6

1. In 2-quart saucepan over medium-high heat, heat heavy or whipping cream to boiling; cook, stirring frequently, until cream is reduced to about 1 1/3 cups, about 20 minutes. Remove saucepan from heat.
2. In 1-quart saucepan over medium heat, heat butter or margarine until hot. Stir in garlic; cook 1 minute. Stir in mashed anchovy fillets, salt, thyme, oregano, and pepper; cook, stirring constantly, until mixture is smooth, about 10 minutes. Remove saucepan from heat; with wire whisk, gradually beat in cream until mixture is smooth. (If anchovy mixture begins to separate, beat gently with wire whisk until well blended again.)
3. Pour mixture into 1-quart candle-warmer dish. Serve immediately as dip for the vegetables and breadsticks.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2211 Calories from Fat 1953

% Daily Value*

Total Fat 222 g341%

Saturated Fat 134.2 g671%

Trans Fat 0 g

Cholesterol 784.4 mg261.5%

Sodium 4470.4 mg186.3%

Total Carbohydrates 41 g13.7%

Dietary Fiber 2 g7.9%

Sugars 1.1 g

Protein 23 g46.5%

Vitamin A 170% Vitamin C 21.4%

Calcium 48.3% Iron 23%

*Based on a 2000 Calorie diet

Bagna Cauda With Cream Recipe