Cardone Gratinato (Cardoon Gratin)

Ann learned this recipe while attending a cooking school in Florence, Italy. Great for a Thanksgiving or Christmas holiday. 

• 2 lbs cardoon thorn removed, cut into medium chunks and placed in acidulated water (water + sliced lemons)
• butter to grease the baking dish
• 1 1/2 cup unflavored breadcrumbs
• 4 - 5 cups bechamel sauce (see recipe)
• 1 1/1 cup freshly grated Parmigiano Reggiano or Emmenthaller
• salt and freshly ground black pepper

METHOD

First cook the cardoon. Place the cardoon in a pot with hot boiling water, lemon wedges and a pinch of salt and cook until tender (about 1 hour). Meanwhile preheat the oven to 400° F.

Drain the cardoon.

Grease a baking dish and dust it with breadcrumbs.

Drizzle the bottom of the dish with a pretty liquid bechamel sauce, then arrange the cooked cardoon chunks on top.

Dust with cheese and breadcrumbs and drizzle with additional bechamel sauce. Season with salt and freshly ground black pepper.

Bake for 20 minutes or until you have a golden crunchy crust.

Serves: 4 - 6

Contributor: Ann Sterman

more christmas and thanksgiving vegetable recipes

 

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