| 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 Converted by MM_Buster v2.0n.
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