by dymnyno
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Expand5 pounds cardoons, (2 pounds trimmed) Ask a question about this ingredient
1 pound ramps Ask a question about this ingredient
3 ounces pancetta, thinly sliced and cooked very crispy Ask a question about this ingredient
3 tablespoons chopped parsley Ask a question about this ingredient
1 lemon sliced Ask a question about this ingredient
3 tablespoons finely grated asiago Ask a question about this ingredient
3 tablespoons fine bread crumbs Ask a question about this ingredient
1 teaspoon butter Ask a question about this ingredient
2 cups bechamel but maybe less Ask a question about this ingredient
Trim the cardoons, Remove all the leaves. With a peeler, peel the stalk to remove all the strings. They will look like stalks of celery. As you finish trimming each stalk, put it in a bowl of water with lemon juice .
Ask a question about this stepCut into 4 inch pieces and put into a large pot of boiling water.
Ask a question about this stepLower the heat and cook the cardoons for 15 minutes.
Ask a question about this stepGrate the asiago.
Ask a question about this stepChop the parsley very fine.
Ask a question about this stepStrain the cardoons. When cool arrange them in an oven proof casserole that has been buttered.
Ask a question about this stepSprinkle the parsley on top the the cardoons.
Ask a question about this stepArrange the crumbled pancetta on top of the parsley.
Ask a question about this stepSprinkle the asiago on top of the pancetta.
Ask a question about this stepPour bechamel over the entire surface. You may not need all two cups, just enough to cover but not too much so that the cardoons are swimming in sauce.
Ask a question about this stepSprinkle bread crumbs over the entire surface.
Ask a question about this stepBake in a 350 degree oven for about an hour.
Ask a question about this stepIn a sautee pan with a little olive oil quickly sautee the ramps for about a minute to wilt.
Ask a question about this stepWith a fork layer the ramps over the cardoons and sprinkle with sea salt.
Ask a question about this stepBECHAMEL: 4 tbs butter melted, add 4 tbs flour, slowly add 2 1/2 cups hot milk and stir until thickened and smooth. Add grind or two of nutmeg. Add 1 tsp salt.
Ask a question about this stepIt is important to use cardoons that are young and not too tough(now is perfect in CA). Carefully peeling off the tough strings is important. Par boiling them makes them tender. all in all, they are a pain to prepare, but worth it!!
I haven't heard of cardoons in years. You've layered wonderful flavors here.
If you plant cardoons this spring, they will be ready this fall. In CA they aren't ready until spring. Mine reseed themselves every year...I guess that's why they are considered and "invasive" plant in CA.
I am a huge fan of cardoons. This looks delicious
Yes , the pancetta is added already cooked and crispy. Cardoons are really a forgotten veggie...I started growing them about 3 years ago because I thought they looked so pretty , but oh my...I love the flavor and so does my husband. The ramps are tasty too but not a local product. Lucky that we have a WF nearby.
I LOVE cardoons! My dad grew them (in NY!) last year, and we enjoyed them throughout the winter. The leaves are beautiful - so big and leathery. We usually just saute the cardoons in a pan with garlic, after boiling them, but this sounds sooo delicious! Q: are we cooking the pancetta before step 8?
Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
I will have to try this one - I tried unsuccesfully to use cardoons last year, so I am determined to try it again this year.