Ingredients:
- 3 to 4 cups assorted raw vegetables: red or white belgian endive leaves , fresh fennel slices, celery sticks, red or yellow bell pepper strips, or zucchini slices
- baguette slices
Directions:
- In a 1- to 1 1/2-quart pan over medium heat, melt butter. Add olive oil, garlic, and anchovies; stir until mixture is bubbling.
- Meanwhile, arrange vegetables on a platter and baguette slices in a bowl.
- Pour bagna cauda into a 1 1/2- to 2-cup fondue pot and set over a candle or medium-low alcohol or canned-heat flame (see notes); stir mixture often and adjust heat as needed so garlic doesn't burn. Serve with vegetables and baguette slices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3605.26 Kcal (15095 kJ) | ||
| Calories from fat | 2705.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 300.64g | 463% | |
|---|---|---|---|
| Cholesterol | 400.35mg | 133% | |
| Sodium | 4141.9mg | 173% | |
| Potassium | 2459.27mg | 52% | |
| Total Carbs | 159.75g | 53% | |
| Sugars | 47.57g | 190% | |
| Dietary Fiber | 9.97g | 40% | |
| Protein | 77.12g | 154% | |
| Vitamin C | 17.3mg | 29% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 11.4mg | 63% | |
| Calcium | 394.2mg | 39% | |
| Amount Per 100 g | |||
| Calories | 281.4 Kcal (1178 kJ) | ||
| Calories from fat | 211.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.47g | 463% | |
|---|---|---|---|
| Cholesterol | 31.25mg | 133% | |
| Sodium | 323.28mg | 173% | |
| Potassium | 191.95mg | 52% | |
| Total Carbs | 12.47g | 53% | |
| Sugars | 3.71g | 190% | |
| Dietary Fiber | 0.78g | 40% | |
| Protein | 6.02g | 154% | |
| Vitamin C | 1.3mg | 29% | |
| Vitamin A | 0.1mg | 38% | |
| Iron | 0.9mg | 63% | |
| Calcium | 30.8mg | 39% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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