Thistle cake

INGREDIENTS FOR 6 PERSONS:

1 kg of thistles,

120 grams of grated Parmesan cheese,

70 grams of butter,

2 eggs, lemon, flour, olive oil, salt and nutmeg.

HOW TO COOK:
Trim the thistles, cut about 5 cm long pieces and soak for half an hour in water and lemon, then let them boil in salted water with a tablespoon of flour. Drain, dry, pass them in beaten egg, then fry them in flour and oil in a pan with plenty of steaming. When they are golden, drain, put them in layers in a buttered baking dish, covering each layer of grated Parmesan cheese and bits of butter up to have a last layer of Parmesan cheese and butter. Move the pan in the oven, until the surface of the cake is golden brown (about 15 minutes). Serve hot. It is possible lining the pan with the pastry down the sides of dough to get an edge or make strips from subside over the cake.