Cooking Index - Cooking Recipes & IdeasCardi Gratinati Recipe - Cooking Index

Cardi Gratinati

Courses: Brunch, Starters and appetizers
Serves: 4 people

Recipe Ingredients

5 lbs 2270g / 80ozCardoons
10 cups 2370mlWater
1/2 cup 31g / 1.1ozFlour
2   Lemons
2 cups 474mlBechamel Sauce - (see recipe)
1 cup 237mlFreshly-grated parmesan
1 cup 146g / 5.1ozFresh bread crumbs

Recipe Instructions

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.

This recipe yields 4 servings.

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

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