With the arrival of winter, the table is adorned with robust and comforting flavors, and cardoon parmesan emerges as an ideal dish for family dinners. This recipe, typical of Umbrian tradition, highlights the cardoon, a vegetable that, in its tender and fibrous variety, is wonderfully suited to being fried and layered with butter and cheese. The frying technique, executed with care, not only enhances the delicate flavor of the cardoon but also creates an irresistible crunch that contrasts with the creaminess of the cheese. Made with simple yet quality ingredients, cardoon parmesan is perfect for a Sunday lunch or as an appetizer during the holidays, when the desire for hearty dishes is felt. Served hot, this Umbrian specialty warms the atmosphere and invites sharing moments of pleasure around the table, making each bite an experience of genuine satisfaction.

Clean the cardoon by removing the outer ribs, taking off the fibers, and cutting it into pieces of the same length (7-8 cm). To prevent the pieces from turning black, soak them in water and lemon. Boil them in salted water, drain, and let them cool. At this point, dip each piece in flour and beaten egg, and fry them in plenty of oil, one at a time. Once frying is complete, in a buttered baking dish, layer the fried cardoons, alternating with a layer of cheese and a few small pieces of butter. Cheese and butter should be on the last layer. Place the dish in a hot oven (200°C) for half an hour, until the surface of the cardoon parmesan is golden and crispy, then serve.
Variation used in Orvieto: also season the layers with meat sauce, which can be enriched with diced chicken giblets.