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This recipe for bagna calda (referred to as bagna cauda in the Piedmont region of Italy) was passed down by many generations of my family. It’s mainly used in small servings and is great as an appetizer spread on bread, or as a dip with vegetables.
Ingredients
- 1 ½ cups vegetable oil
- ¾ cup minced garlic
- 4 (2 ounce) cans anchovy fillets packed in olive oil, drained
- 3 (4 ounce) cans sardines packed in olive oil, drained
- 1 cup butter
Directions
Step 1
Place canola oil in a skillet and heat over medium heat. Stir in garlic; cook until golden brown, about 5 minutes. Add butter, anchovies, and sardines; cook and stir until well blended, 10 to 15 minutes. Serve warm.
Tips
Editor's Note
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 32 | |
| Calories 99 | |
| % Daily Value * | |
| Total Fat9g | 11% |
| Saturated Fat4g | 20% |
| Cholesterol35mg | 12% |
| Sodium301mg | 13% |
| Total Carbohydrate1g | 0% |
| Dietary Fiber0g | 0% |
| Protein5g | |
| Vitamin C1mg | 5% |
| Calcium61mg | 5% |
| Iron1mg | 3% |
| Potassium87mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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