Cardoons in cream are a delicious side dish made with cardoons, a typical vegetable from Piedmont. The cardoons are boiled and then dressed with a creamy sauce made from butter, flour and milk. The dish is gratinated in the oven with grated Parmigiano cheese, cooked ham and breadcrumbs for an irresistible crust. The fresh flavor of lemon and the addition of green olives complete this tasty preparation.
Boil the cleaned and cut cardoons for 20 minutes in salted boiling water, adding 1 tablespoon of flour and the lemon juice
Meanwhile, dissolve the remaining flour in the melted butter
Gradually add the warm milk, stirring until it comes to a boil
Season with salt, then add the grated cheese, the chopped cooked ham and the pitted olives
Mix the drained cardoons with the sauce and arrange them in a buttered baking dish sprinkled with breadcrumbs
Bake for 20 minutes at 200°C
Pot for boiling
Frying pan
Grater
Oven
Store in the refrigerator in an airtight container for up to 2 days
Typical dish of Piedmont cuisine
Italia, Piemonte
| Energy (kcal) | 94.64 |
| Carbohydrates (g) | 6.03 |
| of which Sugars (g) | 3.33 |
| Fat (g) | 6.12 |
| of which Saturates (g) | 3.02 |
| Protein (g) | 3.57 |
| Fiber (g) | 1.25 |
| Sale (g) | 0.08 |
