Parmigiana di Cardi (Cardoon Parmesan)
Category: Main Course
Servings: 4
This Parmigiana di Cardi recipe offers a flavorful twist on the classic Parmigiana, incorporating tender cardoons, a vegetable closely related to artichokes. It’s perfect for those who enjoy the robust taste of Italian cuisine with a lighter, vegetable-based dish. The cardoons are fried to golden perfection, layered with a rich tomato and meat sauce, then topped with freshly grated Parmigiano Reggiano for an indulgent finish. This dish is perfect for a cozy family dinner or for impressing guests with a traditional Italian recipe.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cardoons | 1 kg |
| Canned peeled tomatoes | 500 g |
| Veal (minced) | 200 g |
| Pork (minced) | 200 g |
| Celery | 50 g |
| Carrots | 50 g |
| Yellow onions | 50 g |
| Eggs | 4 |
| All-purpose flour (00) | 250 g |
| Extra virgin olive oil | 40 g |
| Peanut oil (for frying) | 500 ml |
| Parmigiano Reggiano DOP | 150 g |
| Salt | to taste |
| Black pepper | to taste |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 550 kcal |
| Protein | 30 g |
| Carbohydrates | 60 g |
| Fat | 20 g |
| Fiber | 8 g |
| Sodium | 800 mg |
| Calcium | 250 mg |
Instructions:
-
Prepare the Meat Sauce:
Begin by preparing the tomato sauce with the meat. Finely chop the celery, carrots, and onions. In a large pan, heat the extra virgin olive oil over medium heat and sauté the vegetables until softened. Add the minced veal and pork, breaking it up with a spoon as it cooks. Season with salt and black pepper, allowing the meat to brown evenly. Once the meat is browned, pour in the canned peeled tomatoes, crushing them with a spoon or fork. Let the sauce simmer for about 30 minutes, stirring occasionally, until thickened. Adjust seasoning as needed. -
Clean and Prepare the Cardoons:
While the sauce simmers, it’s time to clean the cardoons. Start by removing the tough, outer stalks that can be fibrous and bitter. Once you reach the more tender inner stalks, peel off the fibrous strings using a vegetable peeler. Cut the cardoons into pieces that are about 4 to 5 inches long. Place the cleaned cardoons in a bowl of cold water with the juice of a lemon to prevent browning. -
Blanch the Cardoons:
Bring a large pot of salted water to a boil. Drain the cardoons and blanch them in the boiling water for about 2 minutes. Remove them from the water and set aside to drain. -
Prepare the Breading and Frying:
Crack the eggs into a shallow bowl, adding a pinch of salt and freshly ground black pepper. Beat the eggs well. In a separate dish, place the flour. Dip each piece of blanched cardoon first into the flour, ensuring it’s fully coated, then into the beaten eggs. Make sure to coat them thoroughly for a crisp result. -
Fry the Cardoons:
Heat the peanut oil in a deep frying pan. Use a kitchen thermometer to ensure the oil reaches a temperature of 170-180°C (340-355°F). Fry the cardoon pieces in batches, ensuring not to overcrowd the pan. Fry for about 4-5 minutes, or until golden and crispy on all sides. Once fried, remove the cardoons from the oil and place them on a plate lined with paper towels to drain excess oil. -
Assemble the Parmigiana:
Preheat the oven to 180°C (350°F). Grease a 30×20 cm (12×8 inches) baking dish with a bit of olive oil. Start by spreading a layer of the meat sauce at the bottom of the dish. Arrange the fried cardoons in a single layer over the sauce. Continue layering by adding more sauce, followed by another layer of fried cardoons, until all the ingredients are used. -
Top with Parmigiano:
On the final layer, generously sprinkle the grated Parmigiano Reggiano. This will create a beautifully golden crust when baked. -
Bake:
Place the dish in the preheated oven and bake for 15-20 minutes, until the top is bubbling and golden. Remove from the oven and let it sit for a few minutes before serving.
Serving Tips:
Serve the Parmigiana di Cardi hot from the oven, garnished with a sprinkle of extra Parmigiano if desired. It pairs wonderfully with a crisp salad or a side of roasted vegetables for a complete meal.
This dish is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to two days and reheated before serving. The combination of crispy cardoons, rich meat sauce, and melted cheese makes each bite a delightful treat!
Parmigiana di Cardi is a deliciously unique way to enjoy cardoons, making it a memorable dish to share with family and friends. With a combination of flavors that capture the essence of Italian comfort food, this recipe is sure to become a new favorite in your household.
