This recipe makes 20 1 tbsp (15 mL) servings
|Per 1 tbsp 15 mL : about||-|
|total fat||10 g|
|sat. fat||2 g|
- Portion size: 1-1/4 cups (300 mL)
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.
- 18 18anchovy filletanchovy fillets
- 3 slices 3slices(1 inch/2.5 cm thick) white bread, crusts removed
- 2 tbsp 2tbspbutter
- 3 3garlic clovegarlic cloves, thinly sliced
- 1 pinch 1pinchsalt
- 1 pinch 1pinchpepper
- 3/4 cup 3/4cupextra virgin olive oil
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