Recipe by crd5055
"This is an old Italian recipe passed down by many generations of my family. It's mainly used in small servings, and is great as an appetizer spread on bread or as a dip with vegetables."
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1 1/2 cups
4 (2 ounce) cans
anchovy fillets packed in olive oil, drained
3 (4 ounce) cans
sardines packed in olive oil, drained
If you use extra virgin olive oil in place of the vegetable oil, it will be spectacular...I promise. I love bagna calda with endive lettuce leaves (if you can find them) and red peppers, but when the calda gets cold and thick, it makes a fantastic spread for bread or tortillas.
Wow, yes olive oil makes it spectacular! Also, the sardines I had on hand were packed in hot sauce, not oil...added a nice kick to this.
It's even better if you use FRESH anchovies and the extra virgin olive oil
Just served this for a Chistmas Day in-between. A success, even with the one who'd never eaten sardines before.
* Percent Daily Values are based on a 2,000 calorie diet.
Bagna Calda (Italian Garlic-Anchovy-Sardine Appetizer)
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: 77
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