Cardoon alla Bagna Cauda is a very tasty and aromatic traditional Piedmontese side dish. The bagna cauda is a sauce made from garlic, anchovies and olive oil, served warm and accompanied by seasonal vegetables such as cardoon. The intense flavor of the sauce pairs perfectly with the delicate taste of the cardoon, making this dish a true pleasure for the palate.
Trim the cardoons, cut the stalks into pieces of about eight centimeters, removing the strings
Boil them in two liters of salted water acidified with lemon juice
Let them simmer for half an hour
Drain them well then arrange them in a lightly buttered baking dish
In a saucepan, heat the butter, let the garlic cloves brown, then remove them and add the anchovy fillets, breaking them up and reducing them to a cream with a fork
Thoroughly emulsify everything and remove from the heat
Pour the cream over the cardoons and sprinkle the surface with plenty of grated cheese
Place in a preheated oven at 180°C for half an hour
Remove and serve hot
Pan
Knife
Store leftovers in the refrigerator for up to 2 days
Bagna Cauda is a culinary specialty of Piedmont, particularly from the Asti area
Italy, Piemonte
| Energy (kcal) | 109.62 |
| Carbohydrates (g) | 1.68 |
| of which Sugars (g) | 1.5 |
| Fat (g) | 10.88 |
| of which Saturates (g) | 6.32 |
| Protein (g) | 0.63 |
| Fiber (g) | 1.31 |
| Sale (g) | 0.02 |
