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Roasted Garlic Bagna Caulda

Source: © EatingWell Magazine
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Active Time:  15 Minutes
Total Time:  1 Hour
  1 1/4 cups
The name of this traditional sauce from the Piedmont region of Italy means literally "warm bath." Serve warm with plenty of fresh vegetables and bread for dipping.

Make Ahead Tip: Refrigerate tightly covered for up to 2 days.
RECIPE INGREDIENTS
1 head  garlic, roasted
1 cup  extra-virgin olive oil
1 2-ounce can  anchovies, rinsed
Pinch of  crushed red pepper
DIRECTIONS
Preheat oven to 350 degrees F. Place each head of garlic on a piece of foil, drizzle with 1 teaspoon oil and wrap into a package. Place the packages directly on the oven rack and roast until cloves are soft, 30 to 40 minutes.


When garlic is cool enough to handle, squeeze cloves out of their skins into a small bowl. Mash with a fork.


Combine garlic, oil and anchovies in a small saucepan. Simmer over low heat, stirring often, until the garlic and anchovies have broken down completely, about 15 minutes. Stir in crushed red pepper. Serve warm.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Party Pleasers: Warm Dips
Nutrition Facts per Serving
Yield:   1 1/4 cups
Calories: 112
Fat. Total: 12g
Protein: 1g
Carbohydrates, Total: 1g
Fat, Saturated: 2g
% Cal. from Fat: 96%
Cholesterol: 2mg
Sodium: 104mg
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