Huncked cardoons of Nice Monferrato and anchovies
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Recipe ingredients:
(for 4 people)
200 g of huncked cardoons of Nice Monferrato
4 anchovies
Butter to taste
A clove of garlic
200 g of whole milk
Water and lemon juice to taste
Preparation:
Cook the garlic, without soul, into milk until it reduces into mush and then sieve it, obtaining in a puree.
Cut the cardoons into sticks of 7 cm and blanch them in water and lemon juice to cook leaving them slightly crisp, then drain them and store in a cool place.
Presentation:
Draw a strip with garlic puree on the bottom of the pot, then lie down on a stick of huncked cardoon of Nice Monferrato put an anchovy on top and then another stick of cardoon, finish with a curl of butter aside.
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