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Flan of Wild Cardoons On a Cheese Fondue

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Intermediate
Total Time
0MIN
Cuisine

Ingredients

Cardoon: 250 g

Cream: 2 dl

Eggs: 2

Parmigiano cheese: 20 g

Extra virgin olive oil

Garlic: 1 clove

Oil: 6 cl, for the molds

Salt

Pepper

Caciocavallo cheese: 50 g, grated and semi-aged

Milk: 1 dl

Eggs: 1

Wafers

Extra virgin olive oil: 8 cl

An exclusive appetizer recipe shared by Teresa Buongiorno, chef at Osteria Già Sotto L'Arco Italian restaurant: flan of wild cardoons with Caciocavallo

Preparation
01.

For the flan

  • Clean the wild cardoons
  • Boil them in salted water and drain well
  • Sauté them in a pan with a clove of garlic and extra-virgin olive oil, then pat dry with paper towels
  • Blend the cardoons with the cream, egg and Parmigiano Reggiano cheese, and the salt and pepper
  • Pour the mixture into the oiled molds
  • Cook in a bain-marie in a 200°C oven.
02.

For the Caciocavallo Podolico cheese fondue

  • Prepare the fondue by heating the milk and cheese in a bain-marie
  • Mix until slightly thickened
  • Add the egg and keep stirring for 5 minutes
  • Strain and keep warm.
03.

Presentation and garnish

  • Arrange a layer of fondue on individual plates
  • Place the flan at the center
  • Decorate with a sesame wafer and extra-virgin olive oil.

An exclusive appetizer recipe shared by Teresa Buongiorno, chef at Osteria Già Sotto L'Arco Italian restaurant: flan of wild cardoons with Caciocavallo

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