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Italian Bagna Cauda

Fondue.Chef's picture
  Butter margarine 1 Cup (16 tbs)
  Olive oil/Peanut oil 1⁄3 Cup (5.33 tbs)
  Garlic 3 Clove (15 gm), slivered
  Canned anchovy fillets 4 Ounce, well drained (Two 2 Ounce Cans)
  Bagna cauda vegetables 1 Cup (16 tbs)
  French bread 1 , cut in 1/4 inch slices

Combine first 4 ingredients in blender; whiz just until anchovies and garlic pieces are finely chopped.
If no blender is available, mince garlic and finely chop anchovies.
Pour into ceramic, metal or electric fondue pot; heat slowly over direct flame or medium heat until mixture is bubbly.
Turn flame or heat to low; keep just hot enough to heat and lightly brown vegetables without burning.
To serve spear a vegetable piece with a fondue fork or long heavy bamboo skewer and swirl vegetable in butter mixture until hot and lightly browned, do not cook.
Hold a piece of bread under vegetable as it is removed from fat to catch flavorful drippings.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2690 Calories from Fat 2329

% Daily Value*

Total Fat 262 g403.7%

Saturated Fat 70.7 g353.5%

Trans Fat 0 g

Cholesterol 258 mg86%

Sodium 4580.6 mg190.9%

Total Carbohydrates 61 g20.3%

Dietary Fiber 6.6 g26.5%

Sugars 11.9 g

Protein 29 g58.1%

Vitamin A 227.8% Vitamin C 21.7%

Calcium 40.2% Iron 28.8%

*Based on a 2000 Calorie diet

Italian Bagna Cauda Recipe