BAGNA CAUDA

Bagna Cauda image

Provided by Matt Lee And Ted Lee

Time 10m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1/2 cup olive oil
1 garlic clove, crushed
1 thin slice of lemon
6 anchovy fillets
1 tablespoon capers
1 tablespoon minced flat-leaf parsley
kosher salt
Pepper

Steps:

In a small sauté pan, heat olive oil, garlic, lemon and anchovies over a very low flame until mixture just begins to bubble, about 2 minutes. Add capers and parsley, stir and simmer a minute longer. Anchovies will break up. Add salt and pepper to taste. Turn off flame, and serve in pan as a dip for julienned vegetables and cubes of a Tuscan-style loaf or a baguette.

Nutrition Facts : @context http, Calories 172, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 18 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 181 milligrams, Sugar 0 grams

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