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Food

Recipe: <i>Bagna cauda</i>

Bagna cauda
(Anne Cusack / Los Angeles Times)

20 minutes. Makes ¾ cup

10 anchovy fillets, cleaned (and rinsed if salt-packed) and finely chopped

5 garlic cloves, finely minced

1/4 cup (½ stick) butter

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1/4 cup extra-virgin olive oil

1 pinch lemon zest strips

In a small saucepan, combine the anchovy, garlic, butter, oil and lemon zest. Bring to a simmer over low heat and cook for 10 minutes. Remove from heat and hold in a warm place.

EACH TABLESPOON

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Calories 83

Protein 1 gram

Carbohydrates 0

Fiber 0

Fat 9 grams

Saturated fat 3 grams

Cholesterol 13 mg

Sugar 0

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Sodium 123 mg


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