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.
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Clean the cardoons, cut the ribs into pieces about eight centimeters long, removing the fibers
Boil them in two liters of salted water acidulated 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 turn golden, then remove them and add the anchovy fillets, breaking them up and reducing them to a cream with a fork
Emulsify everything carefully and remove from the heat
Pour the cream over the cardoons and sprinkle the surface with plenty of grated cheese
Put in a preheated oven at 180 degrees for half an hour
Pan
Knife
Store leftovers in the refrigerator for up to 2 days
Bagna Cauda is a culinary specialty of Piedmont, especially the Asti area
Italia, 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 |
