Cardoons with Bagna Cauda is a traditional Piedmontese side dish that is very tasty and aromatic. Bagna cauda is a sauce made with 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.
Clean the cardoons and cut the stalks into pieces about eight centimeters long, removing the strings
Boil them in two liters of salted water with lemon juice added
Let them simmer for half an hour
Drain them well, then place 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 mashing them into a paste with a fork
Mix everything thoroughly and remove from heat
Pour the sauce over the cardoons and sprinkle the surface with plenty of grated cheese
Place in a preheated oven at 180 degrees 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
Italia, Piemonte
| 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 |
