Cardi alla toscana

Arrange the chopped Thistles pieces of 6 cm, in a bowl containing water acidulated with lemon juice.

Put it in a clay pot of water, place it on the fire and when it starts to boil, salala.

Pour the juice of half a lemon and flour, stirring because the latter does not make lumps.

Merge boil vegetables in falla.

When will become tender, scolala and let it cool.

Any fibrous parts Mondala remained and falla dry on a tea towel.

Then heat the broth in a small saucepan.

Cut the onion into thin slices and Fry lightly with flaw 50 g butter in a pan, low flame.

Join the cardi and fouls, simmer for 15 minutes, pouring every once in a little broth.

Cospargili of 1 tablespoon of Parmesan cheese and cinnamon.

Toglili from heat, and drain when they're hand them in 4 tbsp of breadcrumbs.

In a casserole put 80 g of butter and fry the breaded Thistles.

When they are coloured, arrange them on a baking sheet or in a baking dish that has a lid, forming of sheets and letters of small pieces of leftover butter and grated cheese (2 tablespoons).

The last layer the spolverizzerai with the last spoonful of grain remained.

Close with a lid and place in the preheated oven for about 20 minutes.