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Ingredientes
- 2 can anchovy fillets, (2oz) thinly sliced
- 1 c. extra virgin olive oil
- 1 c. heavy cream
- 1/2 c. butter assorted vegetables
- 20 x cloves garlic, peeled and
Direcciones
- Bagna Caude (Anchovy and Garlic Sauce): Drain and dry anchovies. Place in HEAVY saucepan and add in oil, butter and garlic. Cook over very low heat for about 1 hour. Sauce should barely bubble during this time. Add in cream and simmer 5 more min. Serve hot with assorted vegetables cut into bite sized pcs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 62g | |
| Recipe makes 8 servings | |
| Calories 402 | |
| Calories from Fat 389 | 97% |
| Total Fat 44.09g | 55% |
| Saturated Fat 14.48g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 89mg | 4% |
| Potassium 41mg | 1% |
| Total Carbs 2.58g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.09g | 0% |
| Protein 0.84g | 1% |
