407. Cardoni con la Balsamella

Cardoons with Béchamel Sauce

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

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Method

Discard the toughest stalks, remove the prickly outer fibers from the others, and parboil. Let it be said here, once and for all, that vegetables should be put on the fire in boiling water, while legumes should start out in cold water