Keto comfort food from my childhood. Do you have one?

(Darlene Horsley) #1

I grew up in a small town of many Italian and Swiss immigrants. Hence, this wonderful dish from Piedmont Italy. I remember sitting around the table with tons of family members dipping Italian bread (not Keto) and or raw cabbage leaves(my fav) or raw broccoli or celery into this wonderful hot dip known as Bagna Cauda. I think I’ll make some today. It’s heavenly on just about anything.

4 sticks salted butter melted
2 cans anchovies
1 whole head of garlic (YES the entire head) minced
1/4 cup Olive oil * optional*

Blend it all together and heat on low/medium for about 20 minutes Put the oil and butter in a pan with the garlic and anchovies and cook over low heat, stirring, until you have a melted, muddy mess.
K
Get to dipping! :smiley:

(Susan) #2

That sounds delicious to me – wonder if it would go well with pork rinds for dippers?

(Darlene Horsley) #3

I’m not sure. We will have to try it! Right now I’m hooked on Tapitio hot sauce on pork rinds. Lol

I didn’t get to make the bagna cauda yesterday as the store was out of anchovies. Grrrrrrr.

(Allie) #4

I was thinking about this yesterday strangely and decided I’m lucky to have never formed the whole food = comfort association in childhood so I don’t struggle with it now.

(Dawn) #5

YUMMY! My go to is mac and cheese. Saw a recipe doing it with cauliflower. I am going to try it

(Dawn) #6

Are sardines and anchovies the same thing?

(Allie) #7

Not even a little bit, except both being fish. Anchovies are lots smaller and just taste of salt.

(Darlene Horsley) #8

No not at all.

A really good Ceasar dressing will have anchovies as an ingredient as well.