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