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-   -   REC: Italian Vegetable Dip (Bagna Cauda) (https://www.foodbanter.com/diabetic/78674-rec-italian-vegetable-dip.html)

Pete Romfh 09-01-2006 09:54 PM

REC: Italian Vegetable Dip (Bagna Cauda)
 
This is great at parties. Diabetics eat the vegetables while others may
enjoy crusty bread with this.
It's quick and easy to make and provides a nice break from the traditional
creamed dips.

-= Exported from BigOven =-

Bagna Cauda (Warm Anchovy Dip)

Bagna Cauda, which means hot bath, is a classic sauce from Piedmont, Italy.
It is usually kept hot in a pot over a flame, but it can be presented at the
table in a serving dish or in individual small bowls without the flame. Raw
vegetables cut into bite-size pieces are speared on a long prong like fork
and held in the hot sauce for a few seconds.

Recipe By: Pete Romfh
Serving Size: 8
Cuisine: Mediterranean
Main Ingredient: Anchovy
Categories: Low Sugar, Diabetic, Atkins-Friendly, Low Carb, No Cook,
Simple - Easy, Vegetables, Side Dish, Hors dOeuvres, Appetizers

-= Ingredients =-
1/2 cup extra-virgin olive oil
4 tablespoon butter ; - (1/2 stick)
6 cloves garlic ; thinly sliced
8 - 10 anchovy fillets ; patted dry, and finely chopped
1/4 teaspoon black pepper ; -Freshly-ground , to taste

-= Instructions =-
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). Stir enough to break up the anchovy fillets info very small pieces.
Add pepper to taste.

Transfer to a hot pot or heated dish and serve with vegetable crudités and
crusty bread. The traditional vegetables eaten with Bagna Cauda are fennel,
cauliflower, cabbage and sweet peppers, but any vegetable that is good to
eat raw will work fine. The diners dip vegetables into the oil, holding a
piece of bread under the vegetable after dipping. After dipping a few
pieces, the bread will be fragrant with oil, delicious to eat.


This recipe yields 8 servings.
Each (2tbs) serving contains an estimated:
Cals: 197, FatCals: 180, TotFat: 20g
SatFat: 6g, PolyFat: 2g, MonoFat: 12g
Chol: 22mg, Na: 322mg, K: 72mg
TotalCarbs: 3g, Fiber: 0g, Sugars: 0g
NetCarbs: 3g, Protein: 3g

NOTE: Bread and/or vegetables are not included in the nutrition analysis.


** Recipe and picture at: http://www.bigoven.com/recipe160353 **
** Easy recipe software. Try it free at: http://www.bigoven.com **


--
Pete Romfh, Telecom Geek & Amateur Gourmet.
http://www.bigoven.com/~promfh
promfh (at) hal-pc (dot) org




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