Cardoons au gratin

Geneva Reipe

    This centuries old specially evolved at the time of the "Escalade". Cardoons originated on the Barbary Coast but they have been cultivated in Geneva sor a very long time and are displayed prominently in all the local markets. They must be kept in a cellar for some time to blanch before being used in cooking.

Ingredients: Serves 5 persons / Preparation times 1 hour


1 kg cardoons,trimmed


20 g butter( to grease the gratin dish)


200 ml cream


100 g Gruyere cheese,grated


100 ml white wine venegar, salt pepper, nutmeg BLANC


100 g kidney fat


30 g flour, juice of half a lemon


3 l. water


Method:


    Clean and chop the cardoons, soak for a few minutes in venegar water and strain. Rub them with coarse salt in a cloth and wash again. Cook in a "blanc" with the kidney fat for 2030 minutes.Keep the cardoons firm. Drain and place in a buttered grati dish.
    Cover with the cream seasoned with salt, pepper and nutmeg. Sprinkle the grated Gruyere on top and broen in the oven.


Note: This can be served as an accompaniment to a roast.


Recommended wine: Gamay from Geneva