An exclusive appetizer recipe shared by Teresa Buongiorno, chef at Osteria Già Sotto L'Arco Italian restaurant: flan of wild cardoons with Caciocavallo
Ingredients
Cardoon: 250 g
Cream: 2 dl
Eggs: 2
Parmigiano 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
Wafers
Extra virgin olive oil: 8 cl
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.
