Cardoons in cream is a delicious side dish made with cardoons, a typical vegetable from Piedmont. The cardoons are boiled and then seasoned with a delicious cream made from a butter, flour, and milk sauce. The dish is gratinated in the oven with grated Parmesan cheese, cooked ham, and breadcrumbs for an irresistible crust. The fresh taste of lemon and the addition of green olives complete this tasty preparation.
Boil the washed and chopped cardoons in salted boiling water for 20 minutes, 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 boils
Add salt, grated cheese, chopped ham, and pitted olives
Mix the drained cardoons with the sauce and place them in a buttered baking dish sprinkled with breadcrumbs
Bake for 20 minutes at 200 degrees
Pot for boiling
Pan
Grater
Oven
Store in the refrigerator in an airtight container for up to 2 days
Typical dish of Piedmontese 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 |
