Bagna Cauda Fondue

This classic Italian dish hails from the gastronomically rich Piedmont region, home of white truffles, great wines, and wonderful antipasti. Dip assorted blanched vegetables and chunks of bread in the flavorful fondue.

Serves: 12Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy

Serves: 12

Ingredients

  • 6 oz. anchovies, drained
  • 4 large cloves garlic, peeled
  • 1½ cups butter
  • ⅔ cup olive oil
  • ½ tsp. ground black pepper

Directions

  • Place anchovies and garlic in a food processor and pulse until mixture forms a paste.
  • Heat butter and oil together in a pan until butter is melted and mixture is hot. Remove from heat and whisk anchovy-garlic paste into the hot oil, stirring until well blended. Add pepper.
  • Pour hot mixture into a fondue pot and set over heating source.

Recipe Information

Serves: 12

Ingredients

  • 6 oz. anchovies, drained
  • 4 large cloves garlic, peeled
  • 1½ cups butter
  • ⅔ cup olive oil
  • ½ tsp. ground black pepper

Directions

  • Place anchovies and garlic in a food processor and pulse until mixture forms a paste.
  • Heat butter and oil together in a pan until butter is melted and mixture is hot. Remove from heat and whisk anchovy-garlic paste into the hot oil, stirring until well blended. Add pepper.
  • Pour hot mixture into a fondue pot and set over heating source.

Nutrition Information

Nutrition Information
Amount per serving
Calories340
Total Fat36g
Saturated Fat16g
Cholesterol75mg
Sodium520mg
Total Carbohydrate0g
Dietary Fiber0g
Sugars0g
Protein4g