Cardi alla genovese fillings

Remove tough outer leaves and ruined two Thistles whites and spuntateli in order to leave them a length of 30 cm.

Disconnect all other ribs leaving only the central core and cut out these ribs into pieces of approximately 5 cm.

Also deleted the filaments.

Passed the ribs into pieces in salted water with a little lemon juice.

Put in a pan with a little olive oil and join the Thistles well rinsed and dried.

Cover the saucepan and simmer slowly for about an hour, basting with hot water from time to time.

After an hour of baking, remove them with a skimmer and place them on another pan with oil.

Meanwhile prepare the filling: remove the Woody part at the two Thistle hearts kept aside, cut them into very thin slices and simmer at very low heat in a pan with a little oil, salt and pepper for about thirty minutes.

Remove from heat and add to the hearts of thistle, a clove of garlic chopped and washed away, beaten eggs, curdled milk well drained, grated Parmesan cheese.

Taste and add salt if necessary.

Stir.

Cover the flan with the previously prepared, leveled the surface with a knife and sprinkle bread crumbs and grated cheese.

Washed down with oil.

Heat the oven.

Bake and let Cook until the surface is a layer Gratin.

Served hot or cold.