Cardoons Stewed or Fried
809 Views
MASTERY Level
50 min
810 Views
MASTERY Level
0 People
50 min
INGREDIENTS
for 0 people
- 12 cardoons
- 12 anchovies
- Pecorino primo sale (sweet and soft sheep’s milk cheese)
- oil
- salt and pepper
- lemon
Preparation
Clean the cardoons and boil them in salted water. Drain and allow to cool. Stuff the cardoons with the anchovies and the cheese cut into thin strips. In a wide, low pan, gently fry a small onion and then add the cardoons, the pepper and the juice from half a lemon. Leave to cook over low heat for some minutes. An alternative recipe envisages, after stuffing the cardoons, coating them with flour, eggs and the inside of a loaf and frying in boiling olive oil.