Roasted Garlic Bagna Caulda

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.

Makes: 1 1/4 cups

Active Time: 15 minutes

Total Time: 1 hour

Nutrition Profile

Low carbohydrate | Low cholesterol | Gluten free |

View Our Nutrition Guidelines »

Ingredients

1 head garlic, roasted
1 cup extra-virgin olive oil
1 2-ounce can anchovies, rinsed
Pinch of crushed red pepper

Preparation

When garlic is cool enough to handle, squeeze cloves out of their skins into a small bowl. Mash with a fork.
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.

Tips & Notes

Make Ahead Tip: Refrigerate tightly covered for up to 2 days.

Tip: Preheat oven to 350°F. Place each head of garlic on a piece of foil, drizzle with 1 teaspoon oil and wrap into a package. Place the packages directly on the oven rack and roast until cloves are soft, 30 to 40 minutes.

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

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