Cardone Beneventano: A Hearty and Flavorful Traditional Italian Dish
Category: Pasta Dish
Serves: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken broth | 5 liters |
| Chicken | 400g |
| Cardoons (Gobbo variety) | 1 kg |
| Eggs | 4 |
| Parmigiano Reggiano DOP | 60g |
| Salt | To taste |
| Black pepper | To taste |
| Veal | 250g |
| Extra egg for meatballs | 1 |
| Bread crumbs | 20g |
| Parmigiano Reggiano DOP (for meatballs) | 10g |
| Salt (for meatballs) | To taste |
| Black pepper (for meatballs) | To taste |
Instructions
Step 1: Preparing the Cardoons
To start making Cardone Beneventano, begin by preparing the cardoons, also known as “gobbo” variety. These long, fibrous stalks need careful handling. Trim away the tougher, outer stalks and any stringy fibers that could affect texture. Cut the cardoons into smaller pieces, ensuring they are manageable for cooking. Once chopped, place them in a bowl of water, and add the juice of a lemon to prevent oxidation and browning. The acidity will help preserve their color while they wait for the next step.
Step 2: Making the Meatballs
While the cardoons soak, focus on the meatballs. In a large mixing bowl, combine the veal and chicken, adding salt, pepper, and Parmigiano Reggiano. Mix in the breadcrumbs and 1 beaten egg, creating a slightly firm, but smooth mixture. Form the mixture into small meatballs, each weighing approximately 10 grams.
Step 3: Cooking the Meatballs
In a large pot, pour the chicken broth and bring it to a simmer over medium heat. Once hot, gently drop in the meatballs, letting them cook for about 10 minutes, until they are tender and fully cooked through.
Step 4: Cooking the Cardoons
After the meatballs have cooked, add the prepared cardoons into the pot. Let them simmer together with the meatballs for about 15 to 20 minutes, allowing the flavors to blend and the cardoons to become tender.
Step 5: Shredding the Chicken
While the meatballs and cardoons cook, take the cooked chicken (which you should have prepared earlier) and shred it into small strips using your hands. Once the cardoons are tender, add the shredded chicken to the pot, letting it absorb all the wonderful broth flavors.
Step 6: Incorporating the Eggs
Crack the eggs into a separate bowl and lightly beat them. Slowly pour the beaten eggs into the simmering broth, stirring gently to create silky ribbons of egg throughout the dish. This adds richness and texture, turning the broth into a luscious, creamy consistency.
Step 7: Final Seasoning and Serving
Taste the broth for seasoning and add salt and pepper if necessary. Once everything is well combined and hot, it’s time to serve. Ladle the Cardone Beneventano into bowls, making sure to include a generous portion of the meatballs, chicken, and cardoons in each serving.
Serve this traditional Southern Italian dish while it’s still piping hot, and enjoy the comforting, layered flavors of tender cardoons, flavorful meatballs, and shredded chicken in a savory, aromatic broth.
Tips for Success
- The key to this dish lies in the simplicity of its ingredients, but it’s important to take care while prepping and cooking the cardoons to avoid bitterness.
- If you can’t find cardoons, you can substitute with artichoke hearts, though the flavor will differ slightly.
- Make sure to adjust seasoning to your liking, especially as the broth reduces and the flavors intensify.
This dish, inspired by the Benevento region of Italy, is perfect for family meals or gatherings, with its hearty and comforting qualities that are sure to please everyone around the table. Enjoy your Cardone Beneventano with a glass of white wine or a light, crisp salad to balance out the richness of the dish. Buon Appetito!
