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Piedmontese Bagna Cauda

chef.tim.lee's picture
Ingredients
  Butter 1⁄2 Cup (8 tbs)
  Olive oil 1⁄4 Cup (4 tbs)
  Garlic 6 Clove (30 gm), sliced paper-thin
  Canned anchovy fillets 4 Ounce, minced (2 cans, 2 ounces each)
Directions

MAKING
1) In a saucepan, heat butter, oil and garlic over lowest possible heat (use asbestos plate) for 15 minutes.
2) Do not boil.
3) Add the anchovies to the butter mixture.
4) Simmer until the anchovies are dissolved.
5) Keep the pan on lowest heat and see that the sauce never boils.

SERVING
6) Serve as desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Simmering
Dish: 
Sauce
Ingredient: 
Anchovy
Interest: 
Everyday, Healthy
Cook Time: 
20 Minutes
Servings: 
4

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 367 Calories from Fat 340

% Daily Value*

Total Fat 38 g59%

Saturated Fat 16.3 g81.6%

Trans Fat 0 g

Cholesterol 75.5 mg25.2%

Sodium 1054.7 mg43.9%

Total Carbohydrates 2 g0.8%

Dietary Fiber 0.16 g0.63%

Sugars 0.1 g

Protein 5 g9.4%

Vitamin A 14.1% Vitamin C 3.9%

Calcium 8% Iron 5.2%

*Based on a 2000 Calorie diet

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Piedmontese Bagna Cauda Recipe