Cardoons with truffles
500 g Hunchback cardoon
grated Parmigiano Reggiano cheese
salt and pepper
50 ml heavy cream
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.