Cardoons with Cheese (Cardi ai Formaggi)

Great for the holidays - Thanksgiving or Christmas.  Mangia bene!

• Juice of 1 lemon, strained
• 1 tablespoon olive oil
• 1 teaspoon all-purpose flour
• 2 1/4 pounds cardoons
• 2 tablespoons butter, melted, plus extra for greasing
• 2/3 cup Parmesan cheese, freshly grated
• 2 1/2 ounces fontina cheese, shaved
• 2 1/2 ounces Emmenthal cheese, thinly sliced
• Scant 1/2 cup milk
• Scant 1 cup heavy cream

• salt

METHOD

Pour plenty of water into a pan and add the lemon juice, olive oil, flour and a pinch of salt. Trim the cardoons, cut the inner stems into 2-inch lengths and remove all strings, immediately dropping the stem pieces into the pan. Bring to a boil, then lower the heat and simmer for about 45 minutes. Meanwhile, preheat the oven to 350°F. Grease an ovenproof dish with butter. Drain the cardoons well, tip into the prepared dish, pour the melted butter on top and sprinkle with the Parmesan and fontina. Cover with a layer of the Emmenthal. Combine the milk and cream in a pitcher and carefully pour the mixture over the top. Bake for about 30 minutes and serve.

Serves: 4

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Recipes and pictures extracted from The Silver Spoon, £24.95 / €39.95 / $39.95, 2005, published by Phaidon Press Ltd www.phaidon.com/silverspoon

click for book review of The Silver Spoon

please also read : the essentials of Italian Cooking and The Silver Spoon The Making of the Italian Classic Cookbook

 

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