Cardoon pie
EasyIngredients
- 1,5 kg cardoons (must be 1 kg clean)
- 300 gr coarsely grated carrot
- 100 g grated Parmesan cheese
- 2.5 dl whole milk
- 25 g sifted soft wheat flour
- 80 g butter
- 3 eggs
- 3 tbsp olive oil
- 2 crumbled slices of soft bread
- salt
- pepper
- 3 lemons
Clean the cardoons by removing all the filaments and leaves.
Soak them in water mixed with the juice from 2 lemons.
Drain and boil them for at least an hour in plenty of boiling water with the remaining lemon juice.
Make sure that the cardoons are perfectly cooked and tender otherwise the dish will not taste good.
Now prepare the béchamel.
Melt 40 g of butter in a saucepan, add 25 g of flour, let it lightly toast.
Remove the pan from the heat and add 2.5 dl of milk. With a whisk, mix well, put back on the heat and let it thicken, stirring, for about 5 minutes.
Season with salt and pepper.
Remove from heat and let it cool down a little bit. Now add 100 g of grated Parmigiano Reggiano.
Mix well and add the 2 eggs, one at a time. Mix.
Drain the cardoons and cut them into thin slices, put them in a bowl, add 300 g of grated carrot, then add the prepared sauce.
Stir and pour the mixture into a buttered baking dish.
Sprinkle the surface with bread crumbs and a few flakes of butter. Bake the pie in a preheated oven at 180° C for about 30-40 minutes. Serve it hot, in the same baking dish or in single portions on plates.
