Wednesday, November 5, 2014

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


Directions:
  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 OceanMist.com

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