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1
Bring 6 quarts water to a boil and add 2 tablespoons salt.
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2
Peel the fibrous part off the stalks of cardoons and cut each stalk on the bias into pieces 1/4-inch thick.
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3
Drop the pieces into the boiling water and cook 15 minutes, until tender.
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4
Drain and allow the pieces to cool.
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5
Preheat oven to 350 degrees F. In a 12 to 14-inch saute pan, heat the oil over medium heat until smoking.
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6
Add the onion and cook 7 to 9 minutes, until soft and light golden brown.
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7
Add the cooked cardoon pieces and cook until very soft, about 10 more minutes.
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8
Remove from the heat and cool.
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9
Place cool cardoon mixture into a mixing bowl and add besciamela, eggs and yolks, ricotta, and 1/4 cup Parmigiano and season with nutmeg, salt and pepper.
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10
Butter a bundt cake pan and sprinkle with breadcrumbs to coat.
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11
Pour the cardoon mixture into the prepared pan and place it in a roasting pan.
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12
Pour cool water into the roasting pan to come up 3 inches on the side of the bundt pan, and place it in the oven.
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13
Cook 1 hour, until sformato is just cooked through, then remove.
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14
The sformato is cooked when a toothpick poked into the center exits clean.
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15
Allow to rest 15 minutes before edging with a thin knife and turning out onto a plate.
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16
Sprinkle with toasted bread crumbs and remaining grated cheese before serving warm.
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17
In a medium saucepan, heat butter until melted.
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18
Add flour and stir until smooth.
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19
Over medium heat, cook until light golden brown, about 6 to 7 minutes.
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20
Meanwhile, heat milk in separate pan until just about to boil.
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21
Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil.
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22
Cook 10 minutes and remove from heat.
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23
Season with salt and nutmeg and set aside.
