Roasted Garlic Bagna Caulda (Printer-Friendly Version) | Eating Well
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Roasted Garlic Bagna Caulda

http://www.eatingwell.com/recipes/roasted_garlic_bagna_caulda.html

From EatingWell:  The Essential EatingWell Cookbook (2004)

The name of this traditional sauce from the Piedmont region of Italy means literally "warm bath." Serve warm with plenty of fresh vegetables and bread for dipping.

1 1/4 cups | Active Time: 15 minutes | Total Time: 1 hour

Ingredients

Preparation

  1. When garlic is cool enough to handle, squeeze cloves out of their skins into a small bowl. Mash with a fork.
  2. Combine garlic, oil and anchovies in a small saucepan. Simmer over low heat, stirring often, until the garlic and anchovies have broken down completely, about 15 minutes. Stir in crushed red pepper. Serve warm.

Nutrition

Per tablespoon : 112 Calories; 12 g Fat; 2 g Sat; 9 g Mono; 2 mg Cholesterol; 1 g Carbohydrates; 1 g Protein; 0 g Fiber; 104 mg Sodium; 25 mg Potassium

Exchanges: 2 fat

Tips & Notes