Bagna Cauda
 

* Exported from MasterCook *

Bagna Cauda

Recipe By :n/a
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup extra-virgin olive oil
4 tablespoons butter - (1/2 stick)
6 garlic cloves -- thinly sliced
8 anchovy fillets - (to 10) -- patted dry,
and finely chopped
Freshly-ground black pepper -- to taste

In a small saucepan, heat olive oil and butter over medium heat. Add
garlic and anchovies. Cook gently for 5 minutes, until garlic is
fragrant (but not brown). Add pepper to taste.

Transfer to a hot pot or heated dish and serve with vegetables.

This recipe yields 8 servings.

Carbohydrates: 1 grams
Net Carbs: 1 grams
Protein: 1.5 grams
Fat: 20 grams
Calories: 183

Comments: This is also known as warm anchovy dip, but don't run away!
A Mediterranean classic, Bagna Cauda is truly delicious, and makes
munching on blanched broccoli and cauliflower florets, asparagus and
green beens or raw celery and jicama sticks a memorable experience.
Bagna Cauda should be eaten warm, so plan ahead.

Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"06-23-2003 by Joe Comiskey - Mad's Recipe Emporium"
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Per Serving (excluding unknown items): 123 Calories; 14g Fat (97.2%
calories from fat); trace Protein; 1g Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Vegetable; 2 1/2
Fat.


Nutr. Assoc. : 0 0 0 0 0 0



--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban