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.
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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.
Once you have a creamy paste, bring it to the table very hot and enjoy by dipping raw vegetables: celery, cardoons, fennel, bell peppers.
Pan
Bowl
Fork
Italia, Piemonte
| Energy (kcal) | 42.41 |
| Carbohydrates (g) | 3.55 |
| of which Sugars (g) | 3.53 |
| Fat (g) | 0.82 |
| of which Saturates (g) | 0.34 |
| Protein (g) | 4.68 |
| Fiber (g) | 1.59 |
| Sale (g) | 0.06 |
