Recipes · Italian · Dips and Spreads
Bagna Càuda
One serving has 759 kcal and 10 g protein, and at least a fifth of a woman's daily need of vitamin C (99%), vitamin A (87%), vitamin E (74%), vitamin K (68%), niacin (45%) and pyridoxine (42%). Ready in 25 minutes.
- Preparation: 10 min
- Cooking: 15 min
- Makes: 1 serving (260 g)
- Difficulty: Easy
- Diets: Pescatarian, Gluten-free, Low carb
- Contains: celery, dairy, fish
Ingredients
- 25 g Anchovies, canned in oil
- 20 g Garlic, raw
- 60 g Olive oil
- 15 g Butter, unsalted
- 50 g Bell pepper, red, raw
- 50 g Carrots, raw
- 40 g Celery, raw
Method
- Peel and thinly slice the garlic.
- Combine the garlic, olive oil and butter in a small pot and cook over very low heat for about 10 minutes, without letting the garlic brown, until it turns soft.
- Add the anchovies and mash them into the oil with a wooden spoon as they melt, continuing to cook gently for 4-5 minutes until you have a smooth, fragrant sauce.
- Keep the sauce warm over very low heat or a table burner.
- Cut the pepper, carrot and celery into sticks and serve alongside for dipping.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 759 kcal | 36% |
| Carbohydrates | 15.6 g | |
| Water | 155 mL | |
| Fiber | 3.5 g | 12% |
| Protein | 9.9 g | 21% |
| Tryptophan | 0.11 g | |
| Threonine | 0.48 g | |
| Isoleucine | 0.44 g | |
| Leucine | 0.74 g | |
| Lysine | 0.81 g | |
| Methionine | 0.25 g | |
| Cystine | 0.14 g | |
| Phenylalanine | 0.39 g | |
| Tyrosine | 0.3 g | |
| Valine | 0.5 g | |
| Histidine | 0.27 g | |
| Fat | 75 g | |
| Monounsaturated | 48.3 g | |
| Polyunsaturated | 7.6 g | |
| Docosahexaenoic Acid (DHA) | 0.32 g | |
| Eicosapentaenoic Acid (EPA) | 0.19 g | |
| Omega-6 | 6.4 g | |
| Saturated | 16.5 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 53.5 mg | |
| Calcium | 134 mg | 13% |
| Copper | 0.19 mg | 21% |
| Iron | 2.3 mg | 13% |
| Magnesium | 39 mg | 13% |
| Manganese | 0.53 mg | 29% |
| Phosphorus | 137 mg | 20% |
| Potassium | 590 mg | 13% |
| Selenium | 20.3 µg | 37% |
| Sodium | 992 mg | |
| Zinc | 1.1 mg | 14% |
| Thiamin (vitamin B1) | 0.13 mg | 12% |
| Riboflavin (vitamin B2) | 0.21 mg | 19% |
| Niacin (vitamin B3) | 6.2 mg | 45% |
| Pantothenic acid (vitamin B5) | 0.76 mg | 15% |
| Pyridoxine (vitamin B6) | 0.54 mg | 42% |
| Folate (vitamin B9) | 51.2 µg | 13% |
| Cobalamin (vitamin B12) | 0.25 µg | 10% |
| Choline | 38.5 mg | 9% |
| Vitamin A | 610 µg | 87% |
| Vitamin C | 74.3 mg | 99% |
| Vitamin D (D2 + D3) | 17.3 IU | 3% |
| Vitamin E | 11 mg | 74% |
| Vitamin K | 61.3 µg | 68% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.6 kg CO2e a serving: higher than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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