Roasted Garlic Bagna Caulda

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Roasted Garlic Bagna Caulda
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.
EatingWell Test Kitchen
total:
1 hr
Servings:
20

Ingredients

Directions

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

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  • 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

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

Tips

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 Facts

Serving Size:
1 tablespoon
Per Serving:
113 calories; protein 1g; carbohydrates 0.8g; dietary fiber 0.1g; fat 11.7g; saturated fat 1.7g; cholesterol 2.4mg; vitamin a iu 6IU; vitamin c 0.8mg; folate 0.4mcg; calcium 10.9mg; iron 0.2mg; magnesium 2.6mg; potassium 25.3mg; sodium 104.4mg.
Exchanges:

2 fat
© Copyright 2022 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 05/25/2022
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