| 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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