Cardi Gobbi Gratinati
Tender Piedmontese hunchback cardoons baked in a velvety béchamel sauce and topped with grated cheese until golden and bubbling.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 70 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •Large pot
- •Saucepan
- •Baking dish
- •Colander
- •Whisk
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 26 g
- carbs
- 24 g
- fibre
- 5 g
- protein
- 15 g
- calories
- 380 kcal
Instructions
- 1
Fill a large pot with cold water, add the lemon juice, and bring to the boil.
- 2
Trim the tough strings from the cardoons, then cut the ribs into 5 cm batons.
- 3
Drop the cardoons into the boiling acidulated water and simmer for 25 minutes until tender.
- 4
Drain the cardoon batons thoroughly and pat them dry with a clean tea towel.
- 5
Melt the butter in a saucepan over medium heat, stir in the flour, and cook for 1 minute.
- 6
Whisk in the warm milk gradually to prevent lumps, cooking until the béchamel thickens.
- 7
Season the sauce with half the salt, the black pepper, and a pinch of ground nutmeg.
- 8
Butter a baking dish and spread a thin layer of warm béchamel over the base.
- 9
Arrange the cooked cardoons evenly in the dish and season with the remaining salt.
- 10
Pour the remaining béchamel over the cardoons and scatter both cheeses on top.
- 11
Bake at 200°C for 20 minutes until the top is bubbling and richly golden brown.
Chef's tips
Acidulating the water with lemon juice is vital to prevent the cardoons from oxidising and turning grey. Always ensure cardoons are fully tender before assembling the gratin, as they will not soften substantially during baking.
Ingredient substitutions
- cardo gobbo (Piedmontese hunchback cardoon) → standard cardoons boiled for 40 minutes, or thick blanched celery hearts
- Toma Piemontese → Fontina or mild provolone
Storage
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in an oven preheated to 180°C for 12 to 15 minutes until piping hot throughout.
Common mistakes to avoid
- •Underboiling the cardoons in water, which leaves the gratin unpleasantly stringy and tough.
- •Skipping the lemon in the boiling water, resulting in dull, discoloured vegetable ribs.
- •Making the béchamel too thick, preventing it from settling nicely between the cardoon layers.
Serving suggestions
Cooked Cardi Gobbi Gratinati?
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