Wednesday, November 5, 2014

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Easy Tuscan Cardone Soup

  • 1 ½  pounds of cleaned, rinsed and diced Cardone
  • 1 medium Onion, chopped
  • 2 tablespoons butter
  • 4 cups prepared vegetable or chicken broth
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 6 slices toasted country style bread
  • Optional: crumbled bacon for garnish

  1. Blanch Cardone in lightly salted boiling water for 3 minutes
  2. Drain and cool
  3. Heat olive oil & butter in frying pan and sauté onion until tender
  4. Coat Cardone with flour and add to sautéed Onions
  5. Braise for a few minutes then add broth, salt and pepper
  6. Simmer for 30 minutes
  7. Remove from heat and puree soup with hand blender
  8. At the bottom of each soup bowl, place a slice of toasted bread and pour boiling soup over bread to soften
  9. Garnish with bacon if desired

Recipe Via:

Classic Italian Cardone

Cardone/Cardoon...artichoke’s cousin is a tasty delicacy.

For a vegetable that is truly unique and flavorful, Cardone (pronounced car-doan-ee), should be a lot better known. Actually, its reputation is beginning to grow, as cooks who try Cardone once are usually hooked. This cousin of the Artichoke, also known as Cardoon (pronounced car-dune), is grown for its edible stalks, much like Celery. However, Cardone/Cardoon is not eaten raw. Traditionally cultivated and served in the Mediterranean regions of Europe, it is deep fried (often as part of a Christmas feast), sautéed, or steamed for salads. This delightful vegetable is a member of the thistle family and is also a close relative of the Globe Artichoke. Many consider Cardone/Cardoon a delicacy, including the Italians and French, who have revered the plant for more than 300 years. Cooked Cardone/Cardoon is an Italian favorite.

Recipe: Classic Italian Cardone
  • 1 Stalk of fresh Cardone
  • 1 Egg
  • Flour
  • Preferred Italian Seasonings
  • Optional: Grated Parmesan Cheese

  1. Rinse and trim ends of fresh Cardone
  2. Tip from the Cardone Pros: “Devein” the Cardone stalk after rinsing will make it more tender once cooked. (Remove/Pull fibrous strings from stalk of Cardone)
  3. Slice Cardone in preferred bite size or longer smaller pieces-similar to photo
  4. On a flat plate for easier “rolling,” blend Flour with your preferred seasoning such as oregano, basil or a generic “Italian seasoning mix.” (Optional Seasoning: Grated parmesan cheese)
  5. Beat egg in separate bowl
  6. Dip pieces of Cardone into raw egg and then role the Cardone in then seasoned flour.
  7. Place on cookie sheet pre-sprayed with cooking spray, Bake in a 350 oven until tender and golden brown OR Fry in pan with olive oil until tender and golden brown.
Recipe via