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  • 4servings

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB9
MineralsCobalt

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 5 pounds cardoons

  3. 10 cups water

  4. 1/2 cup flour

  5. 2 lemons

  6. 2 cups bechamel sauce -- seenote

  7. 1 cup freshly-grated parmesan

  8. 1 cup fresh bread crumbs

Instructions Jump to Ingredients ↑

  1. * Note: See the "Bechamel Sauce" recipe which is included in this collection.

  2. Preheat oven to 400 degrees.

  3. Trim top leaves and stalks off cardoons until it resembles a celery-sized plant about 14 to 16 inches in length. Remove each stalk and peel off outer fibrous ribs and hard green skin using a paring knife.

  4. Fill a stock or pasta pot two-thirds or three-quarters full (about 10 cups) with water and add flour and lemons, which have been halved and squeezed into water. Cut each cardoon into 3 pieces approximately 5 to 6 inches in length and continue until all cardoon is cleaned, trimmed and cut. Place on medium-high heat and bring to a boil. Lower heat to medium and cook just below boiling for 1 hour. Remove, drain, rinse and allow to cool. Lay cardoon pieces in oven-proof casserole and cover with 2 cups Basic Besciamela Sauce. Sprinkle with grated cheese and bread crumbs and bake for 30 to 35 minutes until dark golden-brown and very bubbly. Serve immediately as an appetizer or light lunch with grilled bread and crushed red pepper flakes.

  5. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5700)

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