Roasted Garlic Bagna Cauda
- Active Time 15m
- Total Time 1h
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.
- 1 head garlic
- 1 teaspoon plus 1 cup extra-virgin olive oil, divided
- 1 can (2 ounces) anchovies, rinsed
- Pinch of crushed red pepper
Preheat oven to 350 degrees F. Place head of garlic on a piece of foil, drizzle with 1 teaspoon oil and wrap into a package. Place the package 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, remaining 1 cup 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 Publisher. All rights reserved.
nutrition information per serving
112 calories; 12g total fat; 2g total saturated fat; 2mg cholesterol; 104mg sodium; 1g carbohydrates; 0g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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