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Rosemary Bagna Cauda With Vegetables

Nutrition per serving    (USDA % daily values)
CAL
984
FAT
351%
CHOL
2%
SOD
1%

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Ingredients for 4 servings

6 anchovy fillets in oil, drained and finely chopped

2 whole dried hot red chiles or ½ teaspoon crushed hot red pepper flakes

4 (3-inch) sprigs of fresh rosemary

2 cups extra virgin olive oil

4 garlic cloves, finely chopped

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