Articolo disponibile anche in: Italian
The artichoke: another fruit of nature which is full of surprises. It has a leathery armor surrounded by spiny quills….and a heart full of ﬂavor.
The secret is not to throw anything away, to clean the stem well and ﬁnd its heart. Its ﬂavor is paradise.
Francesco Sorelli, in his book, “La Toscana di Rufﬁno” (here on Amazon), tells us an original way to cook artichokes.
Pretty to see, colorful like spring, fragrant and tasty: “Lo sformato” (ﬂan) is a delicious dish.
It can be eaten as an antipasto or, as in this case, as a side dish. This recipe was made with a mixture of previously boiled artichokes, fresh ricotta, eggs, nutmeg and grated cheese.
We then found a fun-formed deep mold and cooked the ingredients in the oven in bain-marie.
It was then served with a “fonduta” of pecorino cheese, perhaps bought from a cheesemaker from Chianti… choose your favorite!
Francesco Sorelli – Il Bisarno Oltre la Sieve