We prepare in this order:
1) Pecorino cheese fondue
Put butter in a casserole in water bath, fresh milk, pecorino cheese with soft paste without rind and chopped coarsely and let everything melt slowly. Once you have a more fluid mass, mix homogeneously with an immersion blender
2) Flan of cardoons
Remove the outside part of cardoons with a vegetable peeler and put them to boil. Once cooked, mix and subsequently amalgamate them with fresh eggs of the highest quality and 24 months seasoned parmesan cheese; if the mass is too fluid, add a little bread crumbs. Take now some buttered molds with few breadcrumbs inside, fill them with the mixture and bake in preheated oven at 160 ° C for about 30-35 minutes.
3) Tender heart of crispy artichoke
Remove the outside part of the artichokes, keep the stem and clean it with a potato peeler. Cut them in half in the longitudinal direction and from each half you derive 4 cloves. Immerse them in a not too thick batter made with agricultural beer JRubra and stone-ground flour of the Consortium of Santa Luce, finally fry them at 170 ° C in hot oil for about 50 seconds.
Take a deep dish, put in it first fondue, the flan in the central position and finally the crispy artichokes.
Enjoy this delicious dish with Vermentino Cenaja:
NAME: Vermentino I.G.T. Tuscan Coast
GRAPES: 100% Vermentino
HARVEST: second, third week in September.
VINIFICATION: destemming, cold maceration, fermentation at controlled temperature in stainless steel tanks for 20-30 days. Aging on the lees for three months. Ageing: 90% in cement tanks, 10% in oak barrels for 12 months.
AGING: in bottle: 8 months
ALCOHOL: 13%
TASTING NOTES: Straw yellow with strong greenish reflections. Very intense and persistent with distinct floral notes, fine and elegant. Taste fresh, fruity, velvety, with a good body, soft and balanced.
FORMATS: 750 ml.
