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Hot Anchovy and Garlic Dip Bagna Cauda

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.686
Energy (kCal)1774.08
Carbohydrates (g)15.714
Total fats (g)190.8
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a small saucepan over low heat, combine the olive oil, garlic and anchovies. Cook, mashing the anchovies with the back of a wooden spoon, until smooth, about 5 minutes. Remove from the heat and stir in the butter. | 2. Pour the mixture into a warmed chafing dish or fondue pot set over a warming candle candle or spirit lamp. Serve immediately with vegetables for dipping. Pass the bread slices at the table. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 3/4 cup 1432.08 0.0 0.0 162.0
    garlic clove 8 -10 chopped - - - -
    anchovy fillet 12 - - - -
    butter 1/4 cup unsalted 342.0 15.714 10.686 28.8
    up vegetable jersalem artichoke onion potato 8 cups trimmed green cooked roasted cut - - - -
    bread 1 slice - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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