Recipe Cardi alla bagna cauda – Italian Cuisine

Recipe Cardi alla bagna cauda

  • 1 L milk
  • 500 g humpback thistles
  • 200 g fresh cream
  • 200 g extra virgin olive oil
  • 80 g butter
  • 10 g anchovies in oil
  • 3 small heads of garlic
  • Parmigiano Reggiano DOP
  • lemon juice
  • salt
  • pepper

Wash the thistles and clean them, eliminating the external fibrous parts. Dip them in water and lemon to prevent them from blackening.
Drain them and cook them in a saucepan with 3 liters of cold water, 1/2 liter of milk, salt and pepper, until the rib is soft, for 20-30 minutes.
Peel garlic and deprive the cloves of the soul. Immerse them in a mixture of 200 g of water and 200 g of milk and bring to a boil, then remove the liquid and repeat the operation 4 more times, renewing the liquid each time. The garlic will almost have to come apart in your hands. Drain it and blend it until you get a smooth cream. Pass it through a sieve.
Dissolve anchovies in a saucepan with 200 g of oil. Add the garlic cream and cream, salt and pepper. Cook until the mixture is creamy. Blend again, adding the chopped butter.
Arrange the thistles in a greased baking dish and cover with a little bagna cauda, ​​sprinkle with grated Parmesan cheese and bake them under the grill until they are au gratin. Serve them with the rest of the bagna cauda.

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