
Cardoons with Bagna Cauda
Cardoons with Bagna Cauda is a traditional Piedmontese side dish that is very tasty and aromatic. Bagna cauda is a sauce made from garlic, anchovies, and olive oil, served hot and accompanied by seasonal vegetables like cardoons. The intense flavor of the sauce perfectly complements the delicate taste of the cardoons, making this dish a true delight for the palate.
Ingredients
- Cardoons
1,000G1,000G - Butter
150G150G - Anchovy fillets
1010 - Garlic
2Cloves2Cloves - Lemon
11 - Grated cheeseto taste
- Saltto taste
Preparation
- STEP 1 OF 9
Clean the cardoons and cut the stalks into pieces about eight centimeters long, removing the strings
- STEP 2 OF 9
Boil them in two liters of salted water with lemon juice added
- STEP 3 OF 9
Let them simmer for half an hour
- STEP 4 OF 9
Drain them well, then place them in a lightly buttered baking dish
- STEP 5 OF 9
In a saucepan, heat the butter, let the garlic cloves brown, then remove them and add the anchovy fillets, breaking them up and mashing them into a paste with a fork
- STEP 6 OF 9
Mix everything thoroughly and remove from heat
- STEP 7 OF 9
Pour the sauce over the cardoons and sprinkle the surface with plenty of grated cheese
- STEP 8 OF 9
Place in a preheated oven at 180 degrees for half an hour
- STEP 9 OF 9
Remove and serve hot
Suggestions
Pan
Knife
General Information
Storage notes
Store leftovers in the refrigerator for up to 2 days
More information
Bagna Cauda is a culinary specialty of Piedmont, particularly from the Asti area
Origin
Italia, Piemonte
Analysis
Attention
Macronutrients (100 gr)
Attention
Energy (kcal) | 101.43 |
Carbohydrates (g) | 1.68 |
of which Sugars (g) | 1.54 |
Fat (g) | 9.02 |
of which Saturates (g) | 5.22 |
Protein (g) | 2.84 |
Fiber (g) | 1.17 |
Sale (g) | 0.02 |
- Proteins2.84g·19%
- Carbohydrates1.68g·11%
- Fats9.02g·61%
- Fibers1.17g·8%