Flan of Wild Cardoons On a Cheese Fondue

Flan of Wild Cardoons On a Cheese Fondue

Flan of Wild Cardoons On a Cheese Fondue

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

October 17, 2012

Cuisine

Dietary Consideration

serves for

4

total time

0 HR 0 MIN

ingredients

wild cardoon
250 g
Fresh cream
2 dl
Eggs
2
Parmigiano Reggiano 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
Sesame wafers
Extra-virgin olive oil
8 cl

Preparation

Step 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.
Step 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.
Step 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.

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