Cardoon Flan: A Delightful Italian Appetizer
If you’re looking for a delicious and unique appetizer to impress your guests, look no further than the “Sformatini di Cardi” — a traditional Italian cardoon flan that’s both creamy and savory. This delightful dish features tender cardoons, a vegetable often overlooked in modern kitchens but celebrated in Italian culinary traditions. These flans are flavored with cheese, prosciutto, and a rich broth, making them a perfect addition to any dinner table. Here’s how you can prepare this delightful dish, perfect for a special occasion or a hearty antipasto.
Ingredients (For 6 servings)
| Ingredient | Quantity |
|---|---|
| Cardoons | 800g |
| Cooked ham (prosciutto cotto) | 30g |
| Provola cheese | 30g |
| Parmigiano Reggiano DOP (Grated) | 100g |
| White onion | 1 |
| Garlic | 1 clove |
| Carrot | 1 |
| Eggs | 4 |
| Lemon | 1 |
| Fine salt | To taste |
| Black pepper | To taste |
| Vegetable broth | As needed |
| Extra virgin olive oil | As needed |
| Butter | As needed |
Instructions
Step 1: Preparing the Cardoons
Begin by cleaning the cardoons, a process that requires a bit of attention to detail. Start by washing them thoroughly under cold running water. Cut off the base of each stalk and carefully separate the individual stems. Remove any leaves if present. If the cardoon stalks are particularly large or thick, slice them lengthwise into smaller pieces to make the cleaning process easier.
Next, take each stalk and use a sharp knife to score one end. Then, gently peel off the fibrous strings by pulling them from the opposite end. Repeat this process for the other side of each stalk. Once cleaned, chop the cardoons into smaller pieces. To prevent the cardoons from browning, place them in a large bowl of water with the juice of one lemon squeezed into it. The acid from the lemon will help preserve their color.
Step 2: Making the Sofritto
Prepare the sofritto base, which will serve as the flavor foundation for the cardoons. Begin by peeling and finely chopping the carrot. Next, peel and finely chop the onion. Heat a large frying pan over medium heat, and add a drizzle of extra virgin olive oil. Once the oil is warm, add the garlic clove (left whole) and the chopped onion and carrot. Sauté for about 10 minutes, stirring occasionally, until the vegetables soften and become fragrant.
Step 3: Cooking the Cardoons
Once the sofritto is ready, add the drained cardoons to the pan. Stir to combine with the vegetables, seasoning with salt and black pepper to taste. Continue cooking for about 40 minutes, stirring occasionally to ensure the cardoons cook evenly. If the mixture begins to dry out, add a ladle of vegetable broth to keep things moist. The cardoons should become tender and soft during this process.
Once cooked, remove the pan from the heat and allow the mixture to cool slightly.
Step 4: Blending the Cardoons
Transfer the cooked cardoons and vegetable mixture to a food processor or blender. Add the eggs and grated Parmigiano Reggiano, and pulse the mixture until smooth and well combined. This will create a creamy, velvety filling for the flans.
Step 5: Preparing the Molds
Next, prepare your baking molds. You can use small rectangular molds (approximately 15×10 cm) or individual tartlet molds of about 125 ml capacity. Grease each mold generously with butter. Cut parchment paper to line the bottoms and sides of the molds, ensuring it adheres well. Once the molds are ready, spoon the cardoon mixture into each one until it is halfway full.
Step 6: Assembling the Flans
Now it’s time to add the flavorful fillings inside the flans. For each mold, place a small piece of provola cheese in the center and top with a few cubes of cooked ham. Once you’ve added the fillings, cover with another spoonful of the cardoon mixture, ensuring that the mold is filled to the top.
Step 7: Baking the Sformatini
To cook the flans, you will need a larger baking dish or pan. Arrange the individual molds inside the pan, ensuring they are not overcrowded. Fill the larger pan with water until the molds are submerged by about 2 cm. This method, known as a water bath (bain-marie), helps to cook the flans gently, ensuring they set perfectly without drying out.
Place the pan in a preheated oven set to 180°C (350°F) for about 35-40 minutes if you’re using a conventional oven, or 160°C (320°F) for 25-30 minutes if you’re using a fan-assisted (convection) oven. After the cooking time has elapsed, check the flans by inserting a toothpick. If it comes out clean and dry, the flans are ready. If not, continue baking for a few more minutes until fully cooked.
Step 8: Serving
Once baked, remove the flans from the oven and allow them to cool slightly. Carefully run a knife around the edges of the molds to loosen the flans. Gently turn each mold upside down onto a plate. Remove the parchment paper and serve warm or at room temperature.
These delightful cardoon flans are perfect for any occasion — whether you’re serving them as an appetizer at a dinner party, as a light starter, or as a comforting side dish. Enjoy their creamy texture, rich flavor, and the perfect balance of savory cheese and ham. Pair them with a fresh salad or a glass of crisp white wine for an unforgettable meal.
Tips for Success:
- If cardoons are unavailable, you can substitute them with artichokes or a mixture of other hearty vegetables.
- Experiment with different cheeses, such as mozzarella or gouda, to suit your taste preferences.
- These flans can be made ahead of time and stored in the refrigerator for up to two days. Simply reheat in the oven before serving.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 14g |
| Carbohydrates | 15g |
| Fat | 18g |
| Saturated fat | 8g |
| Fiber | 3g |
| Sodium | 500mg |
Indulge in this traditional Italian recipe, and bring the flavors of Italy to your dinner table with the Sformatini di Cardi. Enjoy the process and savor each bite!
