Cardoncello gratinato & Spizzico

Cardoncello gratinato & Spizzico

Ingredients for 4 mini portions

  • 4 medium-sized cardoncelli mushrooms
  • mini pinch
  • salt and pepper
  • extra virgin olive oil
  • 4 slices of capocollo or ham
  • 1 tablespoon of figs or grape “vincotto”

For the fondant potatoes:

  • 1 large potato
  • 1 tablespoon of extra virgin olive oil
  • vegetable broth
  • 1 clove of garlic
  • thyme or rosemary
  • salt and pepper to taste

For the gratin:

  • 4 tablespoons of breadcrumbs
  • a splash of dry white wine
  • 1 teaspoon of extra virgin olive oil
  • A tablespoon of grated grana cheese
  • A pinch of oregano
  • A hint of minced garlic


01 Peel the potato and cut 4 slices about 3 cm thick. 02 Brown both sides in a non-stick pan with some oil, garlic, and rosemary. 03 Add a ladle of vegetable broth, cover with a lid and cook over a low heat until the potato is extremely soft. 04 Season with salt. 05 Assemble all the ingredients and let the mix rest in the fridge. 06 Clean the mushrooms and remove the stems, which you will then 07 chop roughly with a knife and sauté in a pan with oil and garlic. 08 Score the mushroom heads in a cross shape to facilitate cooking, season with oil and salt, and place them in a baking dish lined with parchment paper. 09 Sprinkle evenly with the gratin mixture and the sautéed mushroom stems, and 10 place 2 halved mini spizzico on top of each mushroom. 11 Bake at 150°C for about 10 minutes, until the cheese is soft and stringy. 12 Serve each mushroom on a fondant potato slice, topping with capocollo and drops of figs or grape “vincotto”.

Serve in a: bowl



  • Ketel One Vodka 60ml
  • Lemon juice 30ml
  • Fig and almond jam 2 bsp
  • Foamer Fee Brothers 8 drop (or 10ml pasteurized egg white or 10ml aquafaba)
  • Primitivo wine 10ml


01 Chill a Nick&Nora coupette, 02 add all the ingredients except the wine to a shaker and 03 fill up with ice. Shake vigorously for about 12 seconds then 04 filter through a strainer and a sieve into the other part of the shaker. 05 Empty out the ice and 06 shake again to create foam. 07 Strain once more and 08 pour into the coupette, slowly adding in the wine. 09 Garnish with a cocktail pick with a mini spizzico and dried fig.

Glassware: Nick&Nora coupette
Garnish: Cocktail pick with mini spizzico and dried fig
%Alc: 15%