Sformato di Gobbi – Cardoon flan
A favourite vegetable in Tuscany is cardoons, which, in local dialect, are known as “gobbi.” “Gobbo” also means a hump and as these vegetables are curved, they’ve taken this nickname. These are in season in winter, and the legs are firm, full, and pale. They have a slightly bitter taste, and are a a relative of the artichoke.
I wanted to make a gobbi flan today, as the winter is nearly over and soon the gobbi will be gone! As my friend Jill was visiting me at home in Florence, I had a great excuse to make something special.
I took 2 kg of gobbi and pulled off the leaves and the tough fibres – as you would do with celery. I cut them into 4-5 cm long pieces and boiled them for about 35-40 minutes in salted water. I drained them and put them aside.
In a sauté pan I melted 50g of butter and then added the gobbi, cooking them a further 30 minutes until they have released their water and are dry. They should not be brown. But the gobbi in a food processor and blend into a smooth texture. In a bowl, mix with 250g of béchamel, two eggs, 50g of parmesan cheese, and a pinch of salt. Pour into a buttered pan, sprinkle breadcrumbs on top and cook in an oven on 170C for 35-40 minutes. Let the flan rest when you remove it from the oven and serve warm.
The cardoon is unusual, full of umami mouthfeel. We had it as an accompaniment to polpettone and roasted potatoes. Delizioso!
