Cardi Gratinati: A Deliciously Savory Side Dish Recipe
Cardi Gratinati, or gratinated cardoons, is a classic Italian side dish that combines the tender, slightly bitter flavor of cardoons with a creamy béchamel sauce and a golden, crispy topping. This dish is perfect for any meal where you want to serve something unique and flavorful, whether for a family dinner or a special occasion. Here’s how to prepare this Italian delicacy at home.
Ingredients
| Ingredient | Amount |
|---|---|
| Cardoons (fresh) | 1 kg |
| Grana Padano DOP (grated) | 40 g |
| Butter | To taste |
| Breadcrumbs | 2 tbsp |
| Fine salt | To taste |
| Lemon juice | 1 lemon |
| Whole milk | 250 g |
| Butter | 25 g |
| All-purpose flour (00) | 20 g |
| Nutmeg | A pinch |
| Black pepper | To taste |
| Fine salt | To taste |
Instructions
-
Clean the Cardoons:
Begin by preparing the cardoons. First, rub your hands with lemon juice to prevent them from darkening, as cardoons tend to stain your fingers. Cut off the end of each stalk and carefully separate the individual ribs, removing any small leaves attached to them. Take one rib, and if it’s particularly large, cut it in half lengthwise. Using a knife, make a small incision at one end and pull from the opposite side to remove the fibrous strings. Repeat this process for the other end. Continue until all cardoons are cleaned and prepared. -
Cut the Cardoons:
Once cleaned, cut the cardoons into pieces approximately 15-20 cm long. To prevent them from discoloring, place the cut pieces in a bowl of water with the juice of one lemon. This step helps keep them fresh and white while you prepare the other ingredients. -
Cook the Cardoons:
After cleaning and soaking the cardoons, rinse them thoroughly to remove any remaining impurities. Place the cardoons in a large pot of salted boiling water and cook for about 15-20 minutes, or until they become tender. Once cooked, drain the cardoons and set them aside to cool slightly. -
Prepare the Béchamel Sauce:
While the cardoons are cooling, prepare the béchamel sauce. In a saucepan, melt 25 grams of butter over medium heat. Add 20 grams of flour and stir continuously for 2-3 minutes until the mixture becomes slightly golden and forms a smooth paste. Gradually pour in 250 grams of milk while continuing to whisk to avoid any lumps. Add a pinch of nutmeg, a pinch of fine salt, and black pepper to taste. Stir the sauce until it thickens to a creamy consistency. -
Assemble the Dish:
Preheat your oven to 200°C (390°F). Grease a baking dish (approximately 20 cm x 30 cm) with butter, ensuring the entire surface is well-coated. Begin by layering the cooked cardoons into the dish, making sure they are evenly distributed. Sprinkle half of the grated Grana Padano cheese over the first layer of cardoons, followed by a drizzle of the béchamel sauce. Repeat this process to form a second layer of cardoons, cheese, and sauce, finishing with a few dollops of butter on top for extra richness. -
Bake the Cardoons:
Place the baking dish in the preheated oven and bake for 30-40 minutes, or until the top is golden and crispy. For an extra crisp finish, you can switch the oven to the grill setting for the last 5-10 minutes. Keep an eye on the dish to ensure it doesn’t burn. -
Serve:
Once the cardi gratinati is golden and bubbling, remove it from the oven and allow it to rest for about 10 minutes before serving. This will let the flavors settle and make it easier to cut and serve. Serve as a side dish alongside your main course for a truly memorable meal.
Nutritional Information (Approximate)
| Nutrient | Amount per serving |
|---|---|
| Calories | 250-300 kcal |
| Protein | 6-8 g |
| Fat | 20-25 g |
| Carbohydrates | 18-20 g |
| Fiber | 3-4 g |
| Sodium | 150-200 mg |
| Calcium | 100-150 mg |
| Iron | 1-2 mg |
Pro Tips for a Perfect Cardi Gratinati:
- Lemon Juice: When cleaning the cardoons, don’t skip the lemon juice. This step is crucial for maintaining the color and freshness of the cardoons.
- Grana Padano Cheese: If you can’t find Grana Padano, Parmigiano Reggiano is an excellent substitute. The key is to use a good-quality aged cheese to get the best flavor.
- Extra Crispy Topping: If you love a crispy top, feel free to add an additional sprinkle of breadcrumbs on top of the dish before baking. This will add an extra crunch to the gratin.
This recipe for Cardi Gratinati is a wonderful way to enjoy this often-overlooked vegetable in an indulgent and comforting manner. The creamy béchamel sauce, combined with the nutty cheese and tender cardoons, creates a side dish that is both hearty and flavorful. Serve it alongside your favorite roasted meats, pasta dishes, or simply as a stand-alone dish for a delicious and nutritious vegetarian meal.
