Photo: Mike Kenneally
Bagna cauda
5 ingredients
Serves 6
openrecipes
North Italy's very own version of the fondue uses anchovies and garlic - use seasonal raw vegetables for dipping
Estimated Nutrition (whole recipe, rough)
686
Calories
36g
Protein
50g
Fat
30g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Fennel | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Radish | 1/2 cup (58g) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 100ml olive oil
- 4 garlic cloves , peeled and lightly squashed with the back of a knife
- 15 anchovy fillets
- 155g unsalted butter , chilled and diced
- seasonal raw vegetables such as carrots, fennel, cauliflower, celery, peppers and radish, cut into pieces for dipping
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes