Cardoons with Bechamel
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- cardoons (cardi)
- butter
- salt
- milk or cream
- balsamella (bechamel)
- grated Parmesan
Instructions
- De-string and half-boil the tender ribs (vegetables into boiling water).
- Cut into roughly three-finger lengths and cook to flavor with butter and salt.
- Finish with milk or cream, then bind with balsamella (no. 137).
- Stir in a pinch of Parmesan and remove immediately without further boiling.