Cardoon soufflé in anchovy sauce with speck croute
Second course
ready in: 30 mins
difficulty:
PRODUCTS USED FOR THIS RECIPE
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INGREDIENTS FOR 4 PEOPLE
650gr cardoon;
4 whole eggs;
salt and pepper to taste;
40gr aged Pecorino cheese;
15gr anchovies;
2 dl cream;
20gr olive oil;
1 clove of garlic;
40gr smoked speck
PREPARATION
Clean and wash the cardoons and cut them into small pieces. Cook them well in salted water and drain them. When they are warm, blend them and let them drain again wrapped in a tea towel. Then add the eggs, salt and pepper and 10gr of grated pecorino. Mix well with a wooden spoon. Grease aluminium moulds with a paintbrush and a little oil, fill them with the cardoon mixture, lay them in the steamer basket and cook in the pressure cooker after adding 4 dl water for 14 minutes after the hiss. In the meantime cut the garlic into thin slices and brown it with the olive oil, add the anchovies then the cream. Simmer for 7/8 minutes then blend. Fry the speck in a non-stick pan until crunchy, then dust it with the pecorino and cook for a few more seconds. Serve the cardoon soufflé with the anchovy sauce, garnished with the crunchy speck.
Recipe of Emanuele Gnemmi
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