If you are looking for a delicious recipe for an appetizer or aperitif, the bruschetta of eggplant and peppers is an irresistible dish. The vegetables come from the farm's garden and are processed immediately after harvesting.
Traditionally, Bagna Cauda was prepared at the end of the harvest to reward the harvesters of the work done: in fact, still today it is prepared and consumed in the autumn and winter period. The Bagna Cauda more than just a dish, is a real hymn to conviviality.
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Weight: 220 g
Ingredients: garlic 70%, olive oil, anchovies 6%
Additives: no additives
Nutritional values per 100 gr.: Energy kJ 1513, kcal 364 ; Fats 25 g of which saturated fatty acids 3.5 g; Carbohydrates g. 27 of which sugars g. 0.8; Fibre g. 1.7; Proteins g. 6.8; Salt g. 0.84
How to use: heat this sauce in a saucepan over low heat and serve hot.
How to store: after opening store in the fridge and consume within a few days.
Company name: MADDALENA di Patrizia Onesti
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This timeless traditional appetizer is made only with local vegetables and 100% Italian ingredients. Once, it was prepared by the Piedmontese peasant families and today this recipe is still appreciated, thanks to the flavor of fresh vegetables that goes exceptionally well with sweet and sour tomato sauce.
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