Cardoon Custard Sformato di Cardi
Ingredients
- 5 stalks cardoons, about 15 inches long, about 1 to 1 1/2 pounds
- 4 tablespoons extra-virgin olive oil
- 1 medium red onion, cut into 1/4-inch dice
- 3 cups besciamela sauce, recipe follows
- 4 eggs plus 3 yolks
- 1/2 cup ricotta
- 1/4 cup plus 1/4 cup freshly grated Parmigiano-Reggiano
- Freshly grated nutmeg
- 1/2 cup fresh bread crumbs, plus 1/4 cup toasted
- Butter, for the mold
- 5 tablespoons butter
- 4 tablespoons flour
- 3 cups milk
- 2 teaspoons salt
- 1/2 teaspoon freshly grated nutmeg
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