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.SformatoCarciofi

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

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