Cardoons au gratin - vegetarian recipe

Cardoons au gratin - vegetarian recipe Video Clips.

Today we'll be cooking with Sonia a tasty vegetarian dish: the cardoons au gratin! The cardoons are not used very often, but they lend themselves to many recipes, thanks to their delicate taste... you'll be pleasantly surprised! *** Today I'll suggest you a vegetarian recipe made with a not so common ingredient: the cardoons, au gratin. The cardoons have few calories and a sweet, delicate taste, similar to artichoke; if cooked in the right way, they can be a real delicacy. But let's see together what ingredients we'll need: • 2,2 lbs (1 kg) of cardoons • less than ½ cup (40 g) of grated parmesan cheese • 1 lemon • 2 tbsp of breadcrumbs • few knobs of butter • 1 tbsp of coarse salt For the béchamel sauce: • 1 cup (250 ml) of fresh whole milk • ¼ stick (25 g) of butter • 2 ½ tbsp (20 g) of flour • grated nutmeg • salt and pepper Let's make together the cardoons au gratin: Before cleaning the cardoons, rub your hands with lemon, since the cardoon tends to make your hands turn black, especially the fingers. So, cut off the base of the stem, that keeps together the bunch of cardoons, then remove and separate all the stalks, and trim any small leaves. If the cardoon is very big, cut into halves... lengthwise, then we'll remove the strings. With a small knife, nick the top of the stalk, and peel downwards to remove the strings. Do the same on the other side... it's more or less like peeling a celery. Once done, you can cut the cardoon into pieces... and soak in acidulated water ...

Keywords: vegetarian, vegetable, cardoon, gratin, béchamel, breadcrumbs, main course, main dish, side dish, recipe, yellowsaffron, giallozafferano

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