This delicious sauce that originates from Piedmont, Italy, is perfect for dipping vegetables and bread. Use as a centerpeice for your next crudité platter.
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This delicious sauce that originates from Piedmont, Italy, is perfect for dipping vegetables and bread. Use as a centerpeice for your next crudité platter.
1 cup extra virgin olive oil, divided
¼ cup (4 tablespoons) unsalted butter*
2
large garlic cloves, finely chopped (approximately 2 to 3 tablespoons chopped)
4 anchovy fillets, chopped
¼ teaspoon crushed red pepper
Nutritional information per serving (1 tablespoon):
Calories 118 (99% from fat) • carb. 0g • pro. 0g
• chol. 7mg • fat 13g • sat. fat 3g • sod. 26mg
• calc. 1mg • fiber 0g
1.
Put ½ cup olive oil and chopped garlic into a small saucepan over medium-low heat. Be very careful to keep the heat low enough so the garlic does not color. Warm the garlic for about 5 minutes until soft.
2.
Stir in butter, remaining olive oil and anchovies. Warm through over medium heat until anchovies are melted. Stir in crushed red pepper.
3.
Serve immediately.
*It is possible to use all olive oil instead of the oil/ butter combination.