Diabetic (alt.food.diabetic) This group is for the discussion of controlled-portion eating plans for the dietary management of diabetes.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 09-01-2006, 09:54 PM posted to alt.food.diabetic
Pete Romfh
 
Posts: n/a
Default 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



Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Potato Salad ala Bagna Cauda [email protected] General Cooking 14 07-09-2011 08:13 AM
Bagna Cauda ("Hot Bath") - A Garlic and Anchovy Sauce Palma Sola Recipes (moderated) 0 07-02-2006 04:42 AM
Bagna Cauda [anchovies & garlic sauce] Pandora General Cooking 13 07-07-2005 06:56 AM
Bagna Cauda Monsur Fromage du Pollet Diabetic 0 27-05-2005 11:55 PM
Bagna Cauda recipe here Chris General Cooking 0 28-12-2003 04:27 AM


All times are GMT +1. The time now is 09:09 AM.

Powered by vBulletin® Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.
Copyright ©2004-2021 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"

 

Copyright © 2017