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Bagna Cauda with Vegetables

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CATEGORY CUISINE TAG YIELD
Dairy, Vegetables Italian Italian1 8 servings

INGREDIENTS

2 cn Anchovy fillets; (2oz)
Thinly sliced
1 c Olive oil
1 c Heavy cream
1/2 c Butter
Assorted vegetables
20 Cloves garlic; peeled and

INSTRUCTIONS

Bagna Caude (Anchovy and Garlic Sauce): Drain and dry anchovies.
Place in HEAVY saucepan and add oil, butter and garlic. Cook over
very low heat for about 1 hour. Sauce should barely bubble during
this time. Add cream and simmer 5 more minutes. Serve warm with
assorted vegetables cut into bite sized pieces.
Per serving: 456 Calories (kcal); 50g Total Fat; (95% calories from
fat); 1g Protein; 3g Carbohydrate; 73mg Cholesterol; 166mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit;
10 Fat; 0 Other Carbohydrates
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