INGREDIENTS FOR 6 PEOPLE:
1 kg of thistle hunchback from Nizza Monferrato
n 4 eggs
half cup of milk
n 2 tablespoons grated Parmesan cheese
Boil thistles in salted water. When they are tender, drain and cut into small cubes
In a bowl, whisk the egg yolks with milk, thistle, pepper, nutmeg and salt. In another bowl, whip the egg whites. Combine the two mixtures turning gently.
Pour into a baking dish or ramekins high dose has been buttered and floured. Cosargere the surface with the Parmesan cheese and bake for 30 minutes at 180 ° C.
Meanwhile prepare the bagna caoda (for the recipe of bagna caoda click here).
Serve warm by covering it with bagna caoda just before serving.
Find out other typical recipes of Italy Piedmontese cuisine on visitpiedmont.blogspot.com .