Cardi alla bagna cauda
Instructions
Peel the cardi, cut the ribs into pieces of about eight inches by removing the filaments.
Boil them in two litres of salt water acidulated with lemon juice.
Let them simmer for half an hour.
Drain well, then place in a lightly buttered baking dish.
In a saucepan heat the butter, let Brown the garlic, then remove them and add the anchovy fillets and reducing them to spezzettandoli cream with a fork.
Emulsify carefully and withdrawn from the fire.
Pour the cream over the Thistles and sprinkle the surface with plenty of grated cheese.
Place in preheated oven at 180 degrees for half an hour.
Retired and served hot.
Ingredients and dosing for 4 persons
- 1000 g of cardi
- 150 g of butter
- 10 anchovy fillets
- 2 cloves of garlic
- 1 lemon
- Abundant of grated cheese
- Salt