Logo GP-RGB
Home  <  Serving suggestions  <  Aperitivo and sharers  <  Baked cardoons
like_thumbLike
heart_likeLiked by 6

Share

  • fb
  • print
  • twitter
    Grana PadanoHot finger food

    Baked cardoons

    Group 393Medium
    Group 3824 people
    T190 min

    Chef Lidia Bastianich

    Ingredients

    • 4 tablespoons butter, plus more for buttering dish
    • ½ lemon
    • 8 large cardoons
    • Fine sea salt to taste
    • 2 cups whole milk
    • 3 tablespoon all p’urpose flour
    • Pinch grated nutmeg
    • ¼ cup grated Grana Padano
    • ¼ cup fine untoasted breadcrumbs

    Preparation

     

    STEP 1

    Preheat the oven to 350°F. butter a baking dish and set it aside. Prepare a large bowl of ice water. Juice the lemon into the bowl and add the lemon half to the water.

    STEP 2

    Remove and discard any leaves from the cardoons. Use a paring knife or vegetable peeler to remove any fibrous string (they should peel off easily). Cut the cardoons in half lengthwise, then into ½-inch pieces. Add the cardoons to the bowl with the ice water to prevent them from turning brown.

    STEP 3

    Bring a large pot of water to boil, season with salt and cook the cardoons until they are tender enough to pierce with a fork but not mushy, about 4 minutes. Drain the cardoons and set them aside to cool. Place the milk in a small saucepan and heat very gently over low heat. Do not allow it to boil.

    STEP 4

    In a small sauté pan melt the 4 tablespoons butter over low heat. Gradually sprinkle in the flour to brown. Still whisking constantly and continue whisking for 2 minutes. Do not allow the flour to brown. Still whisking contantly, add the warm milk to the flour mixture in a thin stream. If the sauce begins to clump, stop adding milk and whisk until smooth, then resume. Season with a touch of salt and the nutmeg.

    Toss the cardoons with the sauce and transfer to the prepared backing dish. Smooth the cardoons into an even layer. Combine the cheese with the breadcrumbs and sprinkle on top of the cardoons. Bake until the top is browned, about 15 minutes. Allow to rest for 15 minutes before serving.

    Related recipes

    Three_color_salad pnext
    Group 393

    Easy

    Group 382

    4 people

    T1

    10 min

    Three-color salad
    Sformato_asparagi_Grana pnext
    Group 393

    Easy

    Group 382

    4 people

    T3

    45 min

    Asparagus and Grana Padano Riserva Flan
    baked_radicchio pnext
    Group 393

    Medium

    Group 382

    6 people

    T4

    90 min

    Baked Radicchio
    chips_di_verdure pnext
    Group 393

    Easy

    Group 382

    4 people

    T4

    75 min

    Vegetable crisps with Grana Padano dip
    DISCOVER ALL THE RECIPES