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
17 October, 2012
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.
