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Ingredientes
- 1 c. Extra-virgin extra virgin olive oil
- 1/2 c. Unsalted butter
- 12 x Garlic cloves sliced paper thin, and boiled in lowfat milk 10 min
- 1/4 c. Anchovy fillets rinsed Freshly-grnd black pepper to taste
- 1 x Fennel bulb cut into 1" strips
- 4 x Cardoons stalks peeled and blanched
- 1 x Red bell pepper cut into 1" strips
- 1 x Yellow bell pepper cut into 1" strips
- 1 loaf country-style bread
Direcciones
- Heat oil and butter over medium heat till hot. Add in garlic and 2 Tbsp. cooking lowfat milk, anchovy and black pepper, and blend, using submersion blender. Pour into fondue pot and serve vegetables on the side.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 4 servings | |
| Calories 732 | |
| Calories from Fat 688 | 94% |
| Total Fat 77.93g | 97% |
| Saturated Fat 22.24g | 89% |
| Trans Fat 0.0g | |
| Cholesterol 70mg | 23% |
| Sodium 44mg | 2% |
| Potassium 321mg | 9% |
| Total Carbs 7.15g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.12g | 1% |
| Protein 4.51g | 7% |
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