Cardi Gratinati

Recipe Ingredients

5 lbs	2270g / 80oz	Cardoons
10 cups	2370ml	Water
1/2 cup	31g / 1.1oz	Flour
2		Lemons
2 cups	474ml	Bechamel sauce - see * note
1 cup	237ml	Freshly-grated parmesan
1 cup	146g / 5.1oz	Fresh bread crumbs

Recipe Instructions

* Note: See the "Bechamel Sauce" recipe which is included in this collection.

Preheat oven to 400 degrees.

Trim top leaves and stalks off cardoons until it resembles a celery-sized plant about 14 to 16 inches in length. Remove each stalk and peel off outer fibrous ribs and hard green skin using a paring knife.

Fill a stock or pasta pot two-thirds or three-quarters full (about 10 cups) with water and add flour and lemons, which have been halved and squeezed into water. Cut each cardoon into 3 pieces approximately 5 to 6 inches in length and continue until all cardoon is cleaned, trimmed and cut. Place on medium-high heat and bring to a boil. Lower heat to medium and cook just below boiling for 1 hour. Remove, drain, rinse and allow to cool. Lay cardoon pieces in oven-proof casserole and cover with 2 cups Basic Besciamela Sauce. Sprinkle with grated cheese and bread crumbs and bake for 30 to 35 minutes until dark golden-brown and very bubbly. Serve immediately as an appetizer or light lunch with grilled bread and crushed red pepper flakes.

Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5700)

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