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Cardoons in the pan – the recipe from Cuoche ma buon

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Pan-fried cardoons are a seasonal vegetarian side dish, simple to make and also very healthy. They are renowned and appreciated for their particular flavour, between bitter and sweet. With thistles you can make simple and quick appetizers, tasty pasta or rice first courses, winter soups, flans and special side dishes.
Pan-fried cardoons are a perfect side dish for meat-based second courses, but also an appetizer to serve at large family tables. However, those who love them also know that they are not among the most fun vegetables to clean: the cleaning phase requires a little time and patience. This simple recipe will be tasty and tasty, thanks to the addition of “Hybla” organic dried cherry tomatoes, an ingredient that finds the right combination with this vegetable, a perfect match. If you want to prepare everything with your hands, follow our recipe for dried tomatoes in oil. So, let's take advantage of this precious seasonal vegetable present in poor peasant cuisine and learn how to prepare cardoons in a pan to enhance the few ingredients used.

RECIPE

Scope appetizer, side dish
  • 1 kg organic thistles
  • 3 segments garlic
  • 10 dried cherry tomatoes Hybla
  • 5 spoons bread crumbs
  • chili pepper to taste
  • organic extra virgin olive oil to taste Lo Castro
  • sale q.b.

It will also serve you

  • 2 lemon
  • 1 table spoon farina 00
  • Let's proceed with cleaning the cardoons: with a knife or a potato peeler, remove the base, the more woody external ribs, and all the filaments from each stem. Keep the ribs lighter and more tender, removing the leaves and stems that are starting to be hard and bitter. As you clean them, cut them into pieces and immerse them in water and lemon to prevent them from blackening.

  • Once cleaned, boil them in boiling water with a pinch of salt, the juice of 1/2 lemon, 1 tablespoon of flour and mix to avoid forming lumps. The flour and lemon juice will help keep them green. Cook for 20-30 minutes. To tell if they are cooked, just poke them with the tines of a fork. As soon as they are cooked, drain them.

  • In the meantime, prepare a large pan, heat a few tablespoons of extra virgin olive oil, add the chopped garlic and the cooked cardoons. Sauté them over high heat for a few minutes until they brown, being careful not to burn the garlic.

  • Lower the heat, add the chopped cherry tomatoes, mix and finally add the breadcrumbs and chilli pepper. All the ingredients must be well mixed and the breadcrumbs must be slightly toasted. If necessary, add a drizzle of oil during cooking. Serve hot or at room temperature.

The cherry tomatoes can be replaced by anchovies.

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