Cardi cheese
Instructions
Peel the cardi, cut the ribs into chunks of approximately five inches by removing all the filaments.
Place them in a pot with plenty of water, lemon juice, one tablespoon of olive oil, a teaspoon of flour to prevent blackening cardoons and salt.
Bring to a boil and then simmer for about three quarters of an hour.
Drain well, arrange Thistles in a buttered baking dish, velateli with a little melted butter, sprinkle grated Parmesan and fontina cheese plate.
Cover with a layer of thinly sliced Swiss cheese, sliced, pour flush above the cream mixed with milk.
Let Cook for 30 minutes in a preheated oven at 180 degrees.
Served hot in the same Thistles pan.
Ingredients and dosing for 4 persons
- 1000 g of cardi
- 70 g of emmenthal cheese
- 70 g of fontina cheese
- 50 g of parmigiano
- 10 cl of milk
- 1 glass of cream
- 30 g of butter
- 1 tablespoon of olive oil
- 1 tablespoon of flour
- 1 lemon
- Salt