Tag: bagna

Recipe Cardi alla bagna cauda – Italian Cuisine

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

Duration: 1 h

Level: Medium

Doses: 4 people

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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Recipe Bagna càôda – Italian Cuisine – Italian Cuisine

Ingredients

250 g extra virgin olive oil
200 g Jerusalem artichoke
200 g Romanesco broccoli florets
200 g cauliflower florets
200 g broccoli florets
200 g hulled thistles
200 g savoy cabbage
150 g desalted anchovies
70 g butter
3 cloves of peeled garlic
2 turnips
1 red pepper
lemon

Duration: 1 h

Level: Easy

Doses: 6 people

Gently brush the Jerusalem artichokes, then boil them with the peel in unsalted water for about 15 ': they must remain firm enough. Peel them and cut them into slices. Cut the thistles into chunks and boil them with half a lemon for 5-6 ', so that they remain a little crunchy, drain and cool. Peel the turnips and cut them into thin slices. Blanch the Romanesco broccoli, cauliflower and broccoli florets for 3-5 'in unsalted boiling water, then drain.

Peel the pepper and slice it into thin strips. Cut the savoy cabbage into thin slices. Arrange all the vegetables in a large tray to bring to the table. Remove the fishbone from the anchovies. Collect the garlic, oil and butter in a saucepan. When the fat begins to brown gently, add the anchovies and cook them, stirring constantly until a smooth cream is formed. Serve the bagna càôda immediately with the vegetables, keeping it warm.

Here comes the festival of the thistle, the bagna caoda and the small onion – Italian Cuisine

Appointment on 11 October in Andezeno (TO) with the 45th edition of the festival that celebrates local and native products of the area

If you love the most authentic flavors of Piedmontese cuisine, you will be delighted by the arrival of this historic festival. Ivory white thistle, bagna caoda and flat onion, await us on 11 October in Andezeno a few kilometers from Turin to discover once again the best of these typical products that will be on display with ornamental and edible pumpkins and a collection of potted peppers. and fruits. Do not miss the tasting and take away of the bagna caoda and the good freisa wine served by the proloco of Andezeno.

Andezeno's ivory white thistle

The municipality of Andezeno tells it this way: “The Andezeno Thistle has an ivory white color with narrow, jagged, thorny and particularly tender leaves. (…) The cultivation technique involves the practice of bleaching, which is carried out either by tucking the earth up to two thirds of the plant, or by wrapping it with straw or paper after having tied it up. In this way, the formation of chlorophyll is prevented, as a consequence of the lack of light, and the edible parts are thus white, tender, crunchy and sweet. For conservation, at the first frosts, around S. Martino, the thistles are all collected, tied in bunches and placed in holes of earth with the leaves outside the hole in order to close it. (…) The edible parts of the thistle are tender, crunchy and highly digestible, they are about 70% of the whole plant and are used in many recipes. The taste is slightly bitter. After cleaning, the ribs obtained are deprived of the filaments and boiled in acidulous water with lemon to avoid blackening. The cardoon, both raw and cooked, binds very well with the “Bagna cauda”, a traditional Piedmontese sauce made with anchovies, garlic and oil; it is also excellent paired with eggs and cheese.

Andezeno's flat onion

The municipality of Andezeno tells it this way: “Onion Piatta or Piatli-na: it has a flattened shape and a golden skin; the taste is sweet and not very spicy. It lends itself well to cooking in the oven for which it is highly sought after (stuffed onions). Due to its aesthetic characteristics, it can be confused, on a commercial level, with the flat in Stuttgart ”.

Returning to the pumpkins, after having admired the display, we can buy them in the "House of Pumpkins", Corso Vittorio Emanuele 69, Andezeno, which for 28 years has been completely decorated with hundreds of types of pumpkins in the autumn season.

For further information: Municipality of Andezeno tel 0119434204, www.comune.andezeno.to.it