Thistle flan (2)

Wash well the cardi, let them chop away the filaments (the best variety is called Hunchback of Vaccheria) and then boil them in plenty of water for ten to fifteen minutes.

Let them cool and cut them finely with the Crescent.

Let them then add in butter in a skillet to moderate heat; season with salt.

Then pour into a bowl, add the grated Parmesan cheese, mix and then incorporate the yolks of four eggs.

Apart from mounted to snow white, and then add them to the mixture.

Pepper, mix again, and finally pour in pudding form or in single mould butter.

Cook in the oven at 180-degree water bath for thirty minutes, checking the kitchen with a knife: the plate must escape a flan cooked dry.

Serve hot sprayed of bagna caoda.

Suggested wine: Dolcetto d'Alba.