Cardoons with truffles

45 min
6 People
45 min
INGREDIENTS for 6 people

500 g Hunchback cardoon

1 lemon

4 egg

grated Parmigiano Reggiano cheese

salt and pepper

50 ml heavy cream

white truffle

40 g butter



For the bechamel

250 ml milk

15 g all-purpose flour

20 g butter


Clean the cardoons, eliminating all the stringy parts, the hard outer leaves and the green parts.

Cut into pieces of about 8 inches and boil these in lightly acidulated salted water. As soon as they are cooked, drain them and line them up on a dish towel so that they dry well. Meanwhile, prepare a béchamel with the milk, a pinch of salt and 2 spoonfuls of white flour.

Beat the eggs. Once the cardoons are dry, dice them and sauté in abundant butter. Dust with grated Grana-style cheese, salt and pepper to taste and then blend in, stirring, the beaten eggs.

Add, immediately afterwards, the béchamel and some tablespoons of cooking cream, until a soft paste is obtained. Dust with finely grated white truffle and brown in a moderate oven (350°) for about 10 minutes.

Side dishes
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