Bagna cauda with cream and walnuts is a Piedmontese appetizer with an intense and creamy flavor. The base sauce is made 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 farmers to warm up during the cold period. Today it has become a delicacy loved by everyone.
Melt the anchovies in hot oil, making sure they do not fry
Separately, boil the garlic in milk and mash it
Then combine everything with the walnuts and serve as a dressing for assorted raw vegetables
Pan
Bowl
Blender
Store in the refrigerator for up to 3 days
Tastier if served still warm
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 |
