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Recipe by
Cardoons with Bagna Cauda is a very tasty and aromatic traditional Piedmontese side dish. Bagna cauda is a sauce made with garlic, anchovies, and olive oil, served hot and accompanied by seasonal vegetables such as cardoon. The intense flavor of the sauce pairs perfectly with the delicate flavor of the cardoon, making this dish a true pleasure for the palate.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 8: Clean the cardoons, cut the ribs into pieces about eight centimeters long, removing the fibers
Step 2 of 8: Boil them in two liters of salted water acidulated with lemon juice
Step 3 of 8: Let them simmer for half an hour
Step 4 of 8: Drain them well, then arrange them in a lightly buttered baking dish
Step 5 of 8: In a saucepan, heat the butter, let the garlic cloves turn golden, then remove them and add the anchovy fillets, breaking them up and reducing them to a cream with a fork
Step 6 of 8: Emulsify everything carefully and remove from the heat
Step 7 of 8: Pour the cream over the cardoons and sprinkle the surface with plenty of grated cheese
Step 8 of 8: Put in a preheated oven at 180 degrees for half an hour
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In summary: Not suitable for vegans · Not suitable for vegetarians · Contains lactose · Allergens detected: Fish and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving290 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,330 kJ318 kcal | 459 kJ110 kcal |
| Fat | 31.55 g | 10.88 g |
| of which saturated fatty acids | 18.33 g | 6.32 g |
| Carbohydrates | 4.87 g | 1.68 g |
| of which sugars | 4.38 g | 1.51 g |
| Fibre | 3.8 g | 1.31 g |
| Protein | 1.83 g | 0.63 g |
| Salt | 0.06 g | 0.02 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
