Cardoon Custard--Sformato di Cardi

Name: Cardoon Custard--Sformato di Cardi
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters fresh bread crumbs, plus 1/4 cup toasted; 5 Tbsps butter; 8 servings Butter, for the mold; 4 eggs plus 3 yolks; 4 Tbsps flour; 710 milliliters milk; 1 teaspoons freshly grated nutmeg; 8 servings Freshly grated nutmeg; 4 Tbsps extra-virgin olive oil; 59 milliliters freshly grated Parmigiano-Reggiano; 1 medium red onion, cut into 1/4-inch dice; 118 milliliters ricotta; 2 teaspoons salt; 5 stalks cardoons, about 15 inches long, about 1 to 1 1/2 pounds

You can never have too many side dish recipes, so give Cardoon Custard--Sformato di Cardi a try. This recipe serves 8. One portion of this dish contains around 9g of protein, 27g of fat, and a total of 341 calories. 3 people found this recipe to be tasty and satisfying. If you have salt, parmigiano-reggiano, ricotta, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Bring 6 quarts water to a boil and add 2 tablespoons salt. Peel the fibrous part off the stalks of cardoons and cut each stalk on the bias into pieces 1/4-inch thick. Drop the pieces into the boiling water and cook 15 minutes, until tender.

Ingredients you will need

Water

Salt

Drain and allow the pieces to cool. Preheat oven to 350 degrees F.

Equipment you will use

Oven

In a 12 to 14-inch saute pan, heat the oil over medium heat until smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the onion and cook 7 to 9 minutes, until soft and light golden brown.

Ingredients you will need

Onion

Add the cooked cardoon pieces and cook until very soft, about 10 more minutes.

Remove from the heat and cool.

Place cool cardoon mixture into a mixing bowl and add besciamela, eggs and yolks, ricotta, and 1/4 cup Parmigiano and season with nutmeg, salt and pepper. Butter a bundt cake pan and sprinkle with breadcrumbs to coat.

Ingredients you will need

Salt And Pepper

Breadcrumbs

Parmigiano Reggiano

Ricotta Cheese

Butter

Nutmeg

Egg Yolk

Egg

Equipment you will use

Kugelhopf Pan

Mixing Bowl

Pour the cardoon mixture into the prepared pan and place it in a roasting pan.

Equipment you will use

Roasting Pan

Pour cool water into the roasting pan to come up 3 inches on the side of the bundt pan, and place it in the oven. Cook 1 hour, until sformato is just cooked through, then remove.

Ingredients you will need

Water

Equipment you will use

Roasting Pan

Kugelhopf Pan

Oven

The sformato is cooked when a toothpick poked into the center exits clean. Allow to rest 15 minutes before edging with a thin knife and turning out onto a plate.

Equipment you will use

Toothpicks

Knife

Sprinkle with toasted bread crumbs and remaining grated cheese before serving warm.

Ingredients you will need

Breadcrumbs

Cheese

In a medium saucepan, heat butter until melted.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add flour and stir until smooth. Over medium heat, cook until light golden brown, about 6 to 7 minutes. Meanwhile, heat milk in separate pan until just about to boil.

Ingredients you will need

All Purpose Flour

Milk

Equipment you will use

Frying Pan

Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil. Cook 10 minutes and remove from heat. Season with salt and nutmeg and set aside.

Ingredients you will need

Butter

Nutmeg

Milk

Salt

Equipment you will use

Whisk