Cardoons with Crayfish, Mint and Parmigiano Reggiano Cheese

  • 500 g blanched cardoons (scalded in water, flour and lemon)
  • 1 glass of Marsala wine
  • 1 onion
  • 200 g crayfish without shell
  • 1 bunch of mint
  • fish broth (prepared with crayfish heads, carrot, celery and onion)
  • 50 g Parmigiano Reggiano cheese
  • salt and pepper

Sauté the sliced onion until golden. Add the blanched cardoons, the glass of Marsala wine, the mint leaves and the fish broth. Bring to a boil, add the crayfish, salt and pepper to taste, then sprinkle with freshly grated Parmigiano Reggiano cheese. Arrange in an oven-proof dish and cook au gratin for a few minutes. Serve hot.