Ingredients: 1 kg cardoncelli thistles, 150 g fresh breadcrumbs, 50 g grated pecorino cheese, garlic, chopped parsley, salt, pepper, olive oil.
Boil the trimmed thistles in salted water.
Mix together the cheese, breadcrumbs, garlic, parsley and season with pepper. In a frying-pan make two layers of boiled thistles, seasoning each layer with the breadcrumb mixture and a drizzle of olive oil. Add some cooking water from the thistles and cook over a low heat for 20 – 30 minutes until most of the water is absorbed and the vegetables are tasty.
Alternatively, the dish can be cooked in the oven for 20 minutes at 180° C.