Flan of Wild Cardoons On a Cheese Fondue

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.

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.

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.