Bagna Cauda

1.5 oz.
Anchovy paste
1/2 oz.
Garlic
5 oz.
Olive oil
1 oz.
Butter

PER SERVING: 96 Calories; 10g Fat; 1g Protein; trace Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 15mg Sodium.

Recipe by: Chef Kelly Yorke

A classic Italian dipping sauce made of warmed olive oil, garlic, and anchovies which are typically served with cut vegetables and bread.

  1. Place all ingredients in a small sauce pot and warm on low heat until butter has melted.

  2. Serve warm in a fondue pot with fresh, grilled and pickled vegetables such as zucchini, cauliflower, artichoke hearts, grilled leeks, cardoons, boiled potatoes, and bread cubes.

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