Ingredients
- 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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