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Recipe by
Bagna cauda with cream and walnuts is a Piedmontese appetizer with an intense, 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 farmers to warm themselves during the cold season. Today it has become a delicacy loved by everyone.
Portion: the weight of the ingredients divided by one portion, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 3: Melt the anchovies in the hot oil, making sure they do not fry
Step 2 of 3: Separately, boil the garlic in the milk and mash it
Step 3 of 3: Then combine everything, including the walnuts, and serve as a dressing for assorted raw vegetables
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In summary: Not suitable for vegans · Not suitable for vegetarians · Contains lactose · Contains nickel · Allergens detected: Fish, Milk and dairy products, and Tree nuts
In gray: not detectedDetected
| Average values | Per serving50 g · 1 of 1 | Per 100 g |
|---|---|---|
| Energy | 94 kJ23 kcal | 188 kJ45 kcal |
| Fat | 0.3 g | 0.6 g |
| of which saturated fatty acids | 0.06 g | 0.11 g |
| Carbohydrates | 4.2 g | 8.4 g |
| of which sugars | 4.2 g | 8.4 g |
| Fibre | 1.15 g | 2.3 g |
| Protein | 0.45 g | 0.9 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.
