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INGREDIENTS (serves 4)
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Cardoons, cleaned, 300 g
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Butter, 30 g
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Flour, soft wheat, 40 g
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Whole milk, 300 ml
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Eggs, 2
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Parmesan or Grana Padano, grated, 3-4 tbl
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Salt, black pepper, nutmeg: a pinch of each
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White truffle, 50 g
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For the “bàgna caôda” sauce:
extra-virgin olive oil; anchovy fillets packed-in-salt; garlic
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PREPARATION
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Boil the cardoon until tender - drain carefully - process in a blender
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Prepare a stiff Bêchamel-sauce with butter, flour and milk – let cool
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Combine the cardoon purée, the Bêchamel-sauce, eggs, Parmeasan, salt, pepper and nutmeg
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Butter and flour a soufflé form and fill with the cardoon mixture
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Cook in a double-boiler in a pre-heated oven (180°C) for about 1 hr
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Top the flans with the
“bàgna caôda”
sauce:
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Chop the garlic (1/2 bulb), taking the inner buds away
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Put in a terracotta pot with a cup of excellent extra-virgin olive oil
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Cook slowly, stirring continuously with a wooden spoon
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Add 100 g anchovy fillets (cleaned in red wine, dried and boned)
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Add extra-virgin olive oil as needed cover the garlic and anchovies and cook for about 30 mins.,
taking care that the “bàgna” doesn’t fry or stick to the pot
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Serve very hot
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The “bàgna caôda” sauce is traditionally served in winter in single
earthenware bowls with fresh and cooked vegetables
(cardoon, cabbage, Jerusalem artichokes(a sweet root also called topinambour)
; peppers; beetroot; boiled potatoes; roasted onions;
cubed fried pumpkin); fried “polenta” and slices of raw meat
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