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Bagna Cauda

By The Canadian Living Test Ktichen

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Bagna Cauda

This recipe makes 20 1 tbsp (15 mL) servings

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Nutritional Info

Per 1 tbsp 15 mL : about -
cal 100
pro 1 g
total fat 10 g
sat. fat 2 g
carb 2 g
fibre 0
chol 6 mg
sodium 161 mg
% RDI: -
calcium 1
iron 2
vit A 1
folate 2

From the term bagno caldo, Italian for “hot bath,” bagna cauda is a traditional anchovy, garlic and extra-virgin olive oil–based dip for vegetables.

Ingredients

  • 18 anchovy fillets
  • 3 slices (1 inch/2.5 cm thick) white bread, crusts removed
  • 2 tbsp butter
  • 3 garlic cloves, thinly sliced
  • 1 pinch salt
  • 1 pinch pepper
  • 3/4 cup extra virgin olive oil

Preparation

Soak anchovies in water for 20 minutes. Drain and rinse under cold water.

Sprinkle bread slices with 3 tbsp (50 mL) water to soften; let stand for 5 minutes. Squeeze out water; tear bread into pieces to make about 2 cups (500 mL) loosely packed.

In saucepan, melt butter over medium-low heat; cook sliced garlic, stirring, until softened but not browned, about 3 minutes.

In blender, pur?together garlic, anchovies, bread, salt and pepper, scraping down side of bowl. With motor running, add oil in slow steady stream, blending until smooth.

Return to saucepan; heat over medium-low heat, stirring, for about 3 minutes or until hot.

Transfer heated garlic dip to ceramic dish over tea light to keep it warm.

Source : Canadian Living Magazine: September 2007

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