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Bagna Cauda

From the term bagno caldo, Italian for “hot bath,” bagna cauda is a traditional anchovy, garlic and extra-virgin olive oil–based dip for vegetables.


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Prep Time: 10 | Cook Time: 15 | Ready In: 25
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US Metric
  • 18 anchovy fillets
  • 3 slices (1 inch/2.5 cm thick) white bread, crusts removed
  • 2 tbsp (30 mL) butter
  • 3 garlic cloves, thinly sliced
  • 1 pinch salt
  • 1 pinch pepper
  • 3/4 cup (175 mL) extra virgin olive oil

Cooking Process:

Sprinkle bread slices with 3 tbsp (50 mL) water to soften; let stand for 5 minutes. Squeeze out water; tear bread into pieces to make about 2 cups (500 mL) loosely packed.

In saucepan, melt butter over medium-low heat; cook sliced garlic, stirring, until softened but not browned, about 3 minutes

Nutritional Information:
cal 100
pro 1 g
total fat 10 g
sat. fat 2 g
carb 2 g
fibre 0
chol 6 mg
sodium 161 mg
% RDI: -
calcium 1
iron 2
vit A 1
folate 2
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