Ingredients
- 3 pcs eggs
- 2 pcs hunchbacks
- 1 pc lemon
- Grana Padano Dop
- butter
- flour
- marjoram
- salt
Ingredients For the fondue and the side dish:
- 350 g milk
- 300 g seasoned toma
- 150 g fresh cream
- 2 pcs turnips
- apple vinegar
- seed oil
- thyme
- sage
For the recipe of cardoon puddings with fondue, clean the thistles: remove the base of the stems and the filaments. Remove any traces of soil with a damp cloth, cut the stems into pieces and gradually dip them in water acidulated with the juice of 1 lemon to prevent them from blackening. Bring plenty of water to a boil, mix 2 tablespoons of flour with a whisk, dip the thistles and cook for 30 minutes. Drain, blend and sift to remove residual filaments; you will get about 500 g of pulp; let it dry for a couple of minutes in a pan, if the consistency will be liquid. Mix the eggs, the chopped leaves of 2 sprigs of marjoram and 3 tablespoons of grated parmesan. Grease and flour 6 pudding molds (ø 8 cm, h 4 cm) and distribute the cardoon mixture. Bake in a bain-marie at 170 ° C for 1 hour.
For the fondue: Mix the milk and the cream and heat them on the stove without reaching a boil (about 80 ° C). Finely grate the toma cheese and mix it with a milk and cream whisk; also add 1 tablespoon of apple cider vinegar and keep stirring for 2-3 minutes, until the toma has completely melted.
For the side dish: Peel the turnips and cut them into thin slices. Fry in plenty of seed oil for about 3 minutes, drain when crispy and golden. Also fry a few sprigs of thyme and marjoram and a few leaves of sage. Serve the cardoon puddings with fondue, turnip chips and fried herbs.
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