Stewed Cardoons with Pancetta and Tomato Sauce
Category: Side Dishes
Servings: 4
Stewed Cardoons is a savory side dish that perfectly complements hearty meats or is a satisfying dish all on its own. The combination of tender cardoons, smoky pancetta, and the subtle flavors of fresh herbs, white wine, and tomato sauce creates a deliciously comforting dish that will make any meal feel special.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cardoons (fresh) | 1 kg |
| Fresh spring onions (cipollotto) | 3 |
| Fresh thyme | 4 sprigs |
| Extra virgin olive oil | 3 tbsp |
| Smoked pancetta, chopped | 140 g |
| Dry white wine | 1 cup |
| Ground cinnamon | 1 pinch |
| Parmigiano Reggiano DOP, grated | 40 g |
| Lemon (for zest) | 1 |
| Salt | to taste |
| Freshly ground black pepper | to taste |
| Tomato passata (strained tomato) | 4 tbsp |
Instructions:
Step 1: Prepare the Cardoons
Begin by prepping the cardoons. Start by trimming the tough ends of the stalks. Separate the individual stalks, removing the leaves. If the stalks are particularly thick, slice them lengthwise in half to make them more manageable. Using a knife, score the ends of each stalk, then peel away the stringy fibers by gently pulling them from one end to the other. Once prepared, set the cardoons aside in a bowl of water with a little lemon juice to prevent browning.
Step 2: Cook the Cardoons
Bring a large pot of salted water to a boil and add the prepared cardoons. Let them cook for 20-25 minutes, or until tender. Once cooked, drain the cardoons thoroughly and set them aside to cool slightly.
Step 3: Sauté the Aromatics
In a large pan, heat the extra virgin olive oil over low-medium heat. Add the spring onions, finely chopped, and sauté gently for about 15 minutes, until they become soft and translucent. The slow cooking of the onions will bring out their sweetness, infusing the oil with flavor.
Step 4: Add Pancetta and Wine
To the softened onions, add the smoked pancetta, finely chopped, and cook for an additional 5 minutes, allowing the pancetta to render its fat and become slightly crispy. Next, pour in the dry white wine and stir to combine. Allow the wine to cook off for a few minutes, letting the alcohol evaporate and the flavors to meld together.
Step 5: Season the Dish
Add the cinnamon and season with salt and freshly ground black pepper to taste. Stir in the tomato passata, and allow the mixture to simmer for 5-7 minutes, letting the tomato sauce thicken and the flavors blend. The aromatic notes from the cinnamon and thyme will enhance the richness of the sauce.
Step 6: Combine Cardoons and Sauce
Once the sauce is ready, add the cooked cardoons to the pan, gently stirring them into the tomato mixture. Let everything simmer together for about 10 minutes so the cardoons can absorb the delicious sauce and flavors. This will ensure that the cardoons are tender and infused with the savory richness of the sauce.
Step 7: Serve
Once the cardoons are fully cooked and tender, transfer them to a serving dish. Grate the Parmigiano Reggiano DOP over the top, adding a rich, nutty flavor to the dish. Finish with a squeeze of lemon zest to add a fresh, citrusy contrast to the savory elements. Serve warm as a delicious side dish that pairs perfectly with a variety of main courses.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 12 g |
| Carbohydrates | 18 g |
| Fat | 20 g |
| Saturated Fat | 4 g |
| Fiber | 6 g |
| Sugars | 5 g |
| Sodium | 700 mg |
| Cholesterol | 25 mg |
| Vitamin C | 20 mg |
This recipe for Stewed Cardoons with Pancetta and Tomato Sauce combines the earthiness of the cardoons with the smoky, savory flavor of pancetta and the rich tomato sauce. With fresh thyme and a hint of cinnamon, this dish offers a depth of flavor that is balanced by the freshness of lemon zest and the sharpness of Parmigiano Reggiano. It’s an ideal side dish for any special meal, offering something unique and flavorful that will delight your guests.
