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Ingredients

• 5 stalks cardoons, about 15 inches long, about1 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

Description

Food Network Invites You To Try This Cardoon Custard--Sformato Di Cardi Recipe From Mario Batali.

Food Network