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Receta Baked Cardoons, Roman Style (Cardi Gratinati Alla Romana)
by Global Cookbook

Baked Cardoons, Roman Style (Cardi Gratinati Alla Romana)
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Ingredientes

  • 5 lb cardoons
  • 10 c. water
  • 2 x lemons
  • 2 c. Bechamel Sauce - (Besciamella) (see recipe)
  • 1 c. freshly-grated pecorino fresco
  • 1 c. fresh bread crumbs

Direcciones

  1. Preheat the oven to 400 degrees.
  2. Trim the top leaves and stalks off the cardoons till they resemble a celery-sized plant about 14 to 16 inches in length. Remove each stalk and peel off the outer fibrous ribs and hard green skin, using a paring knife.
  3. Fill a stock or possibly pasta pot 2/3 to 3/4 full (about 10 c.) with water and add in lemons, that have been halved and squeezed into the water. Cut each cardoon into 3 pcs, approximately 5 to 6 inches in length, placing immediately into the acidulated water to avoid discoloration. Place on medium-high heat and bring to a boil. Lower the heat to medium and simmer for 1 hour. Remove, drain and rinse. Allow to cold.
  4. Lay the cardoon pcs in an oven-proof casserole and cover with 2 c. besciamela sauce. Sprinkle with the grated cheese and bread crumbs and bake for 30 to 35 min, till dark golden and very bubbly. Serve immediately.