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{{#seo:
|title=Cardoons bagna càuda, Vegetarian recipe
|titlemode=replace
|keywords=#cardoons #garlic #butter #olive #celery #parmesan #cardoonsbagnacauda #lemon #anchovies #unusualrecipes #cream
|hashtagrev=032020
|description=Bagna cauda, (from the Piedmontese "hot sauce", alternatively written bagna caoda, etymologically related to Italian root bagn-, meaning "wet") is a
}}
Bagna càuda, (from the Piedmontese "hot [[Sauce|sauce]]", alternatively written bagna caôda, etymologically related to Italian root bagn-, meaning "wet") is a warm [[Dip|dip]] typical of Piedmont, Italy. The dish, which is served and consumed in a manner similar to fondue, is made with [[Garlic|garlic]], [[Anchovies|anchovies]], [[Olive|olive]] [[Oil|oil]], [[Butter|butter]], and in some parts of the region [[Cream|cream]]. The dish is eaten by dipping raw, [[Boiled|boiled]] or [[Roasted|roasted]] [[Vegetables|vegetables]], especially [[Cardoon|cardoon]], [[Celery|celery]], [[Cauliflower|cauliflower]], [[Artichokes|artichokes]], [[Peppers|peppers]] and [[Onions|onions]]. It is traditionally eaten during the autumn and winter months and must be served hot, as the name suggests.

Originally, in Piedmont, the Bagna càuda was placed in a big pan (peila) in the center of the table for communal sharing. Now, it is usually served in individual pots (the fojòt, a type of fondue pot traditionally made of terra cotta).
{{recipesummary
|TotalCalories = 4112
|PortionCalories = 1028
|DatePublished=1st November 2012
|Author=Chef
|ImageComment = Cardoons in our garden; May
|Servings = Serves 4
|Difficulty = 2
|TotalTime = 1 hour 10 minutes
|PrepTime = 10 minutes
|CookTime = 1 hour
|Image = [[Image:Cardoon.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Those are fabulous looking cardoons''

5/5

Mine always look so scruffy

 [[User:PSmith|Paul R Smith]] 
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{{RecipeIngredients
| Juice from 1 [[Lemon|lemon]]
| 1 kg (2.5 lb) [[Cardoons|cardoons]]
| 150g (5 oz) [[Butter|butter]]
| [[Olive]] [[Oil|oil]] for greasing
| 2 [[Garlic|garlic]] [[Cloves|cloves]], peeled and thickly sliced
| 12 [[Anchovy|anchovy]] fillets in [[Oil|oil]], drained
| 40 g (1.5 oz) [[Parmesan]] [[Cheese|cheese]]
| Sea [[Salt|salt]]
}}
===Method===

{{RecipeMethod
| To a large pan, add 2 [[Litres|litres]] (3.5 [[Pints|pints]]) of water, a big pinch of [[Salt|salt]] and the [[Lemon|lemon]] juice and bring to the [[Boil|boil]].
| Remove the leaves and trim the ends, run a [[Mandoline|mandoline]] or [[Potato|potato]] peeler down the back and remove any strings, as you would with old [[Celery|celery]].
| Cut the [[Cardoons|cardoons]] into 7.5 cm (3") lengths and drop them into the [[Boiling|boiling]] pan.
| Reduce the heat and [[Simmer|simmer]] for 30 minutes.
| Preheat the oven to 180° C (350° F - Gas 4)
| Grease an ovenproof dish with [[Olive|olive]] [[Oil|oil]].
| Drain the [[Cardoons|cardoons]] and add to the dish.
| In a separate pan, melt the [[Butter|butter]] and [[Sautee|sautee]] the [[Garlic|garlic]] until it begins to colour.
| Remove and discard the [[Garlic|garlic]] as it has done its job.
| Add the [[Anchovies|anchovies]] and stir them well so they start to break up.
| Pour the [[Butter|butter]] over the [[Cardoons|cardoons]], sprinkle with [[Parmesan]] and [[Bake|bake]] for 30 minutes.
}}
===Serving suggestions===

Serve hot.
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Accompaniments]]
[[Category:Dips and sauces]]
[[Category:Starters]]
[[Category:Vegetable recipes]]
[[Category:Vegetarian recipes]]
[[Category:Boiled or simmered]]
[[Category:Pan fried]]
[[Category:Unusual recipes]]

<code 'hashtagrev:12032020'>[[Special:Search/cardoons|#cardoons]] [[Special:Search/garlic|#garlic]] [[Special:Search/butter|#butter]] [[Special:Search/olive|#olive]] [[Special:Search/celery|#celery]] [[Special:Search/parmesan|#parmesan]] [[Special:Search/cardoonsbagnacauda|#cardoonsbagnacauda]] [[Special:Search/lemon|#lemon]] [[Special:Search/anchovies|#anchovies]] [[Special:Search/unusualrecipes|#unusualrecipes]] [[Special:Search/cream|#cream]]
</code>

Cardoons bagna càuda - Revision history

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