Mario Batali's Baked Cardoons with Parmesan Bread Crumbs | Saveur
The bitterness of cardoons shoots through a rich bechamel, topped with cheesy parmesan bread crumbs, in this homestyle Italian gratin.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Ingredients
- Kosher salt
- 3 lb. cardoons, trimmed, peeled, and cut into 1/2-inch–long pieces
- 2 lemons, halved
- 5 tbsp. unsalted butter
- 6 tbsp. all-purpose flour
- 3 cups whole milk
- Freshly ground black pepper
- 1 cup Parmigiano-Reggiano
- 1 cup fresh bread crumbs
- Crushed red chile flakes
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