Jo Parodi’s Bagna Caulda
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Appetizers, Dips, Italian, Sauces | 4 | Servings | |
INGREDIENTS
| 2 | c | Oil, Olive |
| 1/2 | c | Butter |
| 3 | Garlic cloves, crushed | |
| 2 | Anchovy fillets | |
| Cucumbers, peeled | ||
| cut in half then | ||
| quartered | ||
| Fennel | ||
| cut in slender wedges | ||
| Mushrooms | ||
| Celery, cut in 2 inch pieces | ||
| Bread, French | ||
| cut in 3 inch cubes |
INSTRUCTIONS
Heat together the olive oil, butter and garlic. Add the anchovy fillets and simmer for one hour. Keep warm over low heat or a hot plate, as each guest dunks vegetables in the hot dip, and don't forget the French bread.
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Nutrition (calculated from recipe ingredients)
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Calories: 1538
Calories From Fat: 1199
Total Fat: 135.8g
Cholesterol: 80.1mg
Sodium: 1536.1mg
Potassium: 562.8mg
Carbohydrates: 63.7g
Fiber: 4.5g
Sugar: 5.2g
Protein: 22g