Ingredients for 6 people:
600g cardoons or Jerusalem artichokes, 4 eggs, 100g parmesan cheese, butter, salt, pepper
For the fondue:
200g “fontina” cheese, 125g milk, 2 egg yolks, 15g butter
Preparation:
Wash the cardoons (or Jerusalem artichokes) carefully and boil in salted water for 10-15 minutes. Leave to cool and then chop finely with a crescent-shaped mincing knife. Place the butter in a pan with the cardoons or Jerusalem artichokes over a medium flame to flavour and then pour the mixture into a bowl and add the grated parmesan and egg yolks. Whip the egg whites until stiff and stir into the mixture with some pepper. Pour into a single mould or individual moulds and bake in the oven in a bain-marie at 180° for about 30 minutes. Serve hot with the fondue.
The fondue:
Slice the fontina and soak in the milk for 4 hours in a heavy-based saucepan. Place the pan over the heat, add the butter and continue stirring until the cheese has melted. Add the egg yolks and stir until it thickens.