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    You are in: Home / Recipes / Bagna Cauda Butter Recipe
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    Bagna Cauda Butter

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Japanese Delight's Note:

    Michael Chiarello's Casual Cooking Cookbook

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Heat the olive oil in a small saucepan over low heat. When the oil just begins to warm, add the garlic and anchovies and cook slowly, stirring, until the garlic becomes toasty brown and the anchovies dissolve, about 10 minutes. Let cool completely.
    2. 2
      Process the butter in a food processor until smooth and creamy. Add the cooled garlic-anchovy mixture and a pinch of salt. Process until well blended. Taste and add more salt if needed. Transfer to a bowl and stir in the parsley.
    3. 3
      Refrigerate until firm enough to shape into a log. Put an 18-inch sheet of aluminum foil on your work surface. Spoon the butter down the center of the foil into a log about 1 1/2 inches in diameter. Enclose in foil and twist the ends to make a sealed log, like a Tootsie Roll. Refrigerate for up to 1 week, or freeze for up to 6 months.

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    Nutritional Facts for Bagna Cauda Butter

    Serving Size: 1 (319 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1725.7
     
    Calories from Fat 1715
    99%
    Total Fat 190.6 g
    293%
    Saturated Fat 99.2 g
    496%
    Cholesterol 390.4 mg
    130%
    Sodium 27.1 mg
    1%
    Total Carbohydrate 9.3 g
    3%
    Dietary Fiber 0.6 g
    2%
    Sugars 0.4 g
    1%
    Protein 3.3 g
    6%

    The following items or measurements are not included:

    anchovies

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