Bagna Cauda Recipe

Recipesfull introduces to you: New Year's Recipes. (Bagna Cauda Recipe). Ever since a family friend introduced us to this Italian dip, we have made it a tradition on New Year's Eve. You have to really like garlic to enjoy this. I have heard that some people omit the cream and substitute olive oil also. Serve with crusty Italian bread, raw cabbage wedges, lettuce, bread sticks or crackers.

Brief

Prep 20 mins

Cook: 30 mins

Additional: 2hrs

Total: 2hrs50 mins

Servings: 12

Yield: 2 cups

Bagna Cauda Recipe

Ingredients

½ cup butter

10 cloves garlic

minced

2 (2 ounce) cans anchovy fillets

drained

1 pint heavy cream

Chef John's Baby Porchetta

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Directions

Step 1

Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until tender. Reduce heat to low. Mix in anchovy filets and heavy cream. Cook and stir until thickened. Remove from heat cover and chill in the refrigerator approximately 2 hours.

Step 2

Return the mixture to medium heat stirring occasionally until bubbly. Serve hot.

Nutritional Information

Bagna Cauda Recipe

Servings Per Recipe:12

Calories: 224.1

% Daily Value *

Protein: 3.2g 6%

Carbohydrates: 1.9g 1%

Dietary Fiber: 0.1g

Sugars: 0.1g

Fat: 23.1g 36%

Saturated Fat: 14.2g 71%

Cholesterol: 81.1mg 27%

Vitamin A Iu: 822.7IU 17%

Niacin Equivalents: 2.2mg 17%

Vitamin B6: 0.1mg 4%

Vitamin C: 1mg 2%

Folate: 2.9mcg 1%

Calcium: 50mg 5%

Iron: 0.4mg 2%

Magnesium: 8.8mg 3%

Potassium: 82.8mg 2%

Sodium: 345.1mg 14%

Calories From Fat: 207.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.