Servings:
8
INGREDIENTS
- - 1 kg of cardoons
- - 450 ml of milk
- - 4 eggs
- - 120 g of grated Parmesan cheese
- - 1 lemon
- - 1 clove of garlic
- - 2 tablespoons extra virgin olive oil
- - Nutmeg
- - Sea salt
INSTRUCTIONS
- Clean the cardoons discarding, if necessary, the most filamentous parts; immediately put them to soak in water acidulated with lemon juice.
- Cut them into pieces of about 1 cm and arrange them in a saucepan with the milk, garlic, a sprinkling of nutmeg, and salt. Put the lid and cook over a low heat for about 30 minutes, the time depends on the size of the thistles. Be careful that they do not stick.
- Blend the warm cardoons with the beaten eggs and Parmesan. Season with salt and stir the ingredients with care.
- Spread the mixture in small well-oiled molds and arrange them in a water bath in a pan full of water. Bake at 180 degrees C for about 35 minutes. Serve hot.
