Recipe courtesy of Mario Batali
Print
Total:
45 min
Prep:
20 min
Cook:
25 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 20 stalks, cleaned, boiled and dried cardoons
  • 1/4 cup grated caciocavallo, plus 1/4 cup medium diced
  • 1/4 cup freshly grated pecorino, plus 1/2 cup diced
  • 1/2 cup fresh bread crumbs (large "Big Boy" crumbs)
  • 1/2 bunch freshly chopped Italian parsley leaves
  • 4 anchovy fillets, rinsed, patted dry, and thinly sliced
  • Salt and freshly ground black pepper
  • 4 tablespoons extra-virgin olive oil, plus extra for greasing the pan
  • 1/2 lemon, juiced, for garnish

Directions

Preheat the oven to 350 degrees F.

Lightly grease a shallow 9 by 13-inch gratin dish. Arrange the cardoons in a single layer at the bottom of the pan. Sprinkle 1/4 cup grated caciocavallo, 1/4 cup grated pecorino, bread crumbs and parsley over the cardoons and top with anchovies, diced caciocavallo and diced pecorino.

Season, to taste, with the salt and pepper. Add 3 tablespoons olive oil and toss until well combined.

Drizzle the top with the remaining 1 tablespoon of olive oil. Place in the oven and bake until the top is golden brown, about 25 minutes. Serve hot with a squeeze of lemon.

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