Bagna càuda monferrina
Bagna càuda monferrina is the local variant of the famous Piedmontese sauce, enriched with cardo gobbo di Nizza Monferrato. This vegetable, with its characteristic curved shape, brings sweetness and a touch of elegance to the traditional sauce made with garlic and anchovies. A convivial dish that celebrates the authentic flavours of Monferrato.
Preparation
- 1
Clean the cardo gobbo di Nizza Monferrato by removing the tough outer fibres, cut it into batons and boil in salted water for about 10 minutes until tender but still crisp. Drain and keep warm.
- 2
Peel the garlic and slice it finely. Rinse the salt-cured anchovies under cold water, remove the central spine and pat dry with kitchen paper.
- 3
In a saucepan over low heat, warm the olive oil and add the sliced garlic, allowing it to soften slowly without browning.
- 4
When the garlic is soft and fragrant, add the anchovies and dissolve them into the sauce, stirring gently with a wooden spoon until well combined.
- 5
Add the butter over low heat, stirring until you achieve a creamy and homogeneous sauce. Season with black pepper.
- 6
Pour the hot bagna càuda into a fondue pot or serving dish, surrounded by batons of cardo gobbo di Nizza Monferrato and other raw vegetables of your choice.
- 7
Serve immediately, keeping the sauce hot so guests can dip their vegetables.
Chef's Tips
Keep the heat very low to prevent the garlic from burning and becoming bitter. If the bagna càuda cools down, gently reheat it before serving. The cardo gobbo can be prepared in advance and reheated when needed.