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An exclusive appetizer recipe shared by Teresa Buongiorno, chef at Osteria Già Sotto L'Arco Italian restaurant: flan of wild cardoons with Caciocavallo
For the flan of wild cardoons
For the fondue of Caciocavallo Podolico cheese
- Recipe category Appetizer
- Recipe yield 4
- Recipe cuisine Italian
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 Then cook in a bain-marie in a 200°C oven.
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.
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.