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Flan of Wild Cardoons On a Cheese Fondue
- Wild cardoon 250 g
- Fresh cream 2 dl
- Eggs 2
- Parmigiano Reggiano cheese 20 g
- Extra-virgin olive oil
- Garlic 1 clove
- Oil 6 cl, for the molds
- Caciocavallo cheese 50 g, grated and semi-aged
- Milk 1 dl
- Eggs 1
- Sesame wafers
- Extra-virgin olive oil 8 cl
Directions:View on Fine Dining Lovers
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