The bagna cauda with cream and walnuts is a Piedmontese appetizer with an intense and creamy flavor. The base sauce is prepared with garlic, anchovies and olive oil, then enriched with cream and walnuts. Its origin dates back to the Middle Ages, when it was prepared by peasants to warm themselves in the cold season. Today it has become a delicacy loved by everyone.
Melt the anchovies in the warm oil, taking care that they do not fry
Separately, boil the garlic in the milk and mash it
Then combine everything along with the walnuts and serve as a dressing for assorted raw vegetables
Pan
Bowl
Mixer
Store in the refrigerator for up to 3 days
Tastier if served hot
Italia, Piemonte
| Energy (kcal) | 238.08 |
| Carbohydrates (g) | 5.62 |
| of which Sugars (g) | 5.08 |
| Fat (g) | 19.55 |
| of which Saturates (g) | 1.92 |
| Protein (g) | 8.89 |
| Fiber (g) | 2.74 |
| Sale (g) | 0.03 |
