Recipe type
Main courses
Ingredients
500 gr
cardoon
4
eggs
50 gr
grana padano
30 gr
butter
1 glass
milk
1 cup
béchamel
to taste
salt
Carefully fillet the cardoons, then cut them into pieces about 4/8 cm long and boil them for 35/40 (al dente) in salted water. Drain away the boiling water and set the cardoons to one side. Melt the butter in a pan and fry the cardoons gently for a few minutes, then lower the heat, add the milk and cook for about 30 minutes. Blend or finely chop the cardoons, add them to the bechamel sauce, add the eggs and Grana Padano cheese to the mixture, season with salt and mix well.
Pour the mixture into a buttered mould and bake in a bain-marie in a preheated oven at 170°C for 35/40 minutes. Remove from the oven, leave to rest for five minutes and place on a serving plate. Serve with bagna cauda or Raschera cheese fondue.
Source: Piemonte Parchi