* Exported from MasterCook *

Anchovy & garlic Sauce for vegetables Bagna Cauda

Recipe By :
Serving Size : 8 Preparation Time :1:10
Categories : Low Carb 0-5 2000 New
Ethnic-Italian Vegetables


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ounces anchovy fillets -- 60g
thinly sliced
1 cup olive oil
1 cup heavy cream
1/2 cup butter
assorted vegetables
20 cloves garlic -- peel & crush

Bagna Caude (Anchovy and Garlic Sauce): Drain and dry anchovies. Place in HEAVY saucepan and add oil, butter and garlic. Cook over very low heat for about 1 hour. Sauce should barely bubble during this time. Add cream and simmer 5 more minutes. Serve warm with assorted vegetables cut into bite sized pieces.


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Per serving: 469 Calories (kcal); 50g Total Fat; (94% calories from fat); 3g Protein; 3g Carbohydrate; 78mg Cholesterol; 390mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates

NOTES : The AUSSIE LC GOURMET
Tony Blakemore Anigma@ozemail.com.au
3.3 carbs, 0.2 fibre,3.3 protein, 50.1 fat Grams Per Serve
Nutr. Assoc. : 0 0 0 0 0 0 0

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