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Bagna Cauda is a delicious traditional dish of Piedmontese cuisine, famous throughout northern Italy. It is a warm sauce made with anchovies, garlic and olive oil, ideal for accompanying seasonal vegetables such as celery, cardoons, fennel and bell peppers. This dish is perfect for winter and can be served as a side dish or as a main course.
Step 1 of 2: Take some salted anchovies, rinse them to remove excess salt and dissolve them with plenty of garlic in good olive oil, taking care that the mixture does not start to fry.
Step 2 of 2: Once you have a creamy paste, bring it to the table very hot and enjoy by dipping raw vegetables: celery, cardoons, fennel, bell peppers.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Allergens detected: Fish and Celery
| Average values | Per serving450 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,013 kJ242 kcal | 225 kJ54 kcal |
| Fat | 4.32 g | 0.96 g |
| of which saturated fatty acids | 1.04 g | 0.23 g |
| Carbohydrates | 19.53 g | 4.34 g |
| of which sugars | 19.35 g | 4.3 g |
| Fibre | 7.07 g | 1.57 g |
| Protein | 28.85 g | 6.41 g |
| Salt | 3.74 g | 0.83 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@emporion.it.
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