Cardoon and ricotta flan
Description
The cardoon and ricotta flan can be served as a hot appetizer or as a tasty second course .
In the version we propose, we have added diced cooked ham, but you can choose whether to add a seasonal vegetable or serve them with a side salad.
If you’re looking for a tasty recipe, you’ve found it! Turn on the stove and follow the instructions!
Ingredients
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- Arborea Ricotta 200 g
- Arborea Gran Campidano 90 g
- Arborea butter 20 g
- Thistles 450 g
- Eggs 2
- Girau Fresh Grated Pecorino 100 g
- Extra virgin olive oil q.b.
- Lemon 1
- Salt q.b.
Instructions
- 1 To prepare the cardoon and ricotta flan, preheat the oven to 180°C (350°F) and then begin cleaning the cardoons. Wearing gloves to avoid pricking yourself with the thorns, prepare a bowl with water and the juice of a lemon. Remove any damaged outer leaves and thorns, then place the cardoons in the bowl while you clean them.
- 2 Take a pot, fill it with water and when it boils, add the cardoons and a pinch of salt, then boil them for 30 minutes.
- 3 Meanwhile, beat the eggs and mix together the ricotta, Gran Campidano cheese, a pinch of salt, and a drizzle of oil. Finally, add the diced cooked ham.
- 4 Drain the cardoons and dry them with a cloth, cut them into slices or cubes then add them to the mixture.
- 5 Butter the molds and pour in the batter, then bake for about 30 minutes. Remove from the oven and serve the flan while still warm.
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Arborea menus
With our menus, we bring Sardinia to the table, dish by dish.
Come and discover the most traditional recipes of our homeland, Sardinia. We’ve prepared some simple menus for every day and some more elaborate ones for special occasions.
