Baked Cardoons - {Cardi Al Forno} II Recipe - Cooking Index
Baked Cardoons - {Cardi Al Forno} II Recipe - Cooking Index
| 20 | Cardoons - cleaned, boiled, | |
| And dried | ||
| 1/4 cup | Grated caciocavallo - plus | |
| 1/4 cup | Medium-diced caciocavallo | |
| 1/4 cup | Freshly-grated pecorino - plus | |
| 1/2 cup | Diced pecorino | |
| 1/2 cup | Fresh bread crumbs | |
| = (large "Big Boy" crumbs) | ||
| 1/2 | Freshly-chopped Italian parsley leaves | |
| 4 | Anchovy fillets - rinsed, patted dry, | |
| And thinly sliced | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 4 tablespoons | Extra-virgin olive oil - plus | |
| Extra for greasing the pan | ||
| 1/2 | Lemon - juiced, for garnish |
Preheat the oven to 350 degrees.
Lightly grease a shallow 9- by 13-inch gratin dish. Arrange the cardoons in a single layer at the bottom of the pan. Sprinkle 1/4 cup grated caciocavallo, 1/4 cup grated pecorino, bread crumbs and parsley over the cardoons and top with anchovies, diced caciocavallo and diced pecorino. Season, to taste, with the salt and pepper. Add 3 tablespoons olive oil and toss until well combined.
Drizzle the top with the remaining 1 tablespoon of olive oil. Place in the oven and bake until the top is golden brown, about 25 minutes. Serve hot with a squeeze of lemon.
This recipe yields 6 servings.
Source:
MOLTO MARIO with Mario Batali - (Show # MB-2F27) - from the TV FOOD NETWORK
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