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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.




Melt the anchovies in the hot oil, making sure they do not fry
Separately, boil the garlic in the milk and mash it
Then combine everything, including 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 while still hot
Italia, Piemonte
| Energy (kcal) | 45 |
| Carbohydrates (g) | 8.4 |
| of which sugars (g) | 8.4 |
| Fat (g) | 0.6 |
| of which saturates (g) | 0.11 |
| Protein (g) | 0.9 |
| Fibre (g) | 2.3 |




