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Roasted Red Pepper Bagna Cauda

Photo: John Autry; Styling: Leigh Ann Ross
Yield 12 servings (serving size: about 2 1/2 tablespoons)
Serve with fennel bulb slices, blanched broccoli florets, steamed new potatoes, and carrots.

Ingredients

  • 1 whole garlic head
  • 6 red bell peppers
  • 1/4 cup olive oil
  • 8 small canned anchovy fillets, drained
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 tablespoons chopped fresh parsley

Nutrition Information

  • calories 66
  • fat 5.3 g
  • satfat 0.8 g
  • monofat 3.4 g
  • polyfat 0.8 g
  • protein 1.4 g
  • carbohydrate 4.2 g
  • fiber 1.3 g
  • cholesterol 2 mg
  • iron 0.4 mg
  • sodium 140 mg
  • calcium 11 mg

How to Make It

  1. Preheat oven to 350°.

  2. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Set aside 1 tablespoon garlic pulp; reserve remaining pulp for another use.

  3. Preheat broiler.

  4. Cut the red bell peppers in half lengthwise, and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 15 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand for 20 minutes; peel.

  5. Combine bell peppers, reserved garlic, oil, and next 5 ingredients (through black pepper) in a food processor; process until smooth. Sprinkle with parsley.