BAGNA CAUDA

Bagna Cauda image

When I first tasted Bagna Cauda, I swooned. A heavenly, warm garlicky sauce and lots of fresh vegetables to dip into it. Boy do the Italians know how to live! It is traditional to dip little 'mops' of crusty bread to finish up the sauce if there's any left after the vegetables are finished.

Provided by evelynathens

Time 20m

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 16

Ingredients

7 garlic cloves, mashed to a paste
7 garlic cloves, sliced thin
1 1/3 cups olive oil
1 (5 ounce) can anchovy fillets, drained and chopped
1/3 cup butter, cut into pieces
2 tablespoons milk
sliced bell pepper
carrot, sticks
zucchini, sticks
cherry tomatoes
cauliflower
broccoli floret
celery, sticks
1 small button mushroom
green beans
snow peas

Steps:

In a small saucepan, cook garlic paste and sliced garlic in olive oil with anchovies over low heat, stirring occasionally, for 15 minutes (do not let garlic brown).
Stir butter and milk into mixture and transfer to a fondue pot.
Serve warm with accompanying vegetables.

Nutrition Facts : Calories 867.3, Fat 91.1, SaturatedFat 20.6, Cholesterol 71.8, Sodium 1415.8, Carbohydrate 3.9, Fiber 0.2, Sugar 0.2, Protein 11.4

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