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Hello everyone, I'm Misya, or Flavia Imperatore, I'm 34, married to Ivano and Elisa's mother, I'm Neapolitan, a lover of travel, good food and excellent company.
Stewed thistles are an original and tasty second course that demonstrate how versatile the thistle can be in the kitchen.
In this recipe the cardoons are flavored with pancetta and tomato sauce.
The stewed thistles are a delicacy for the palate that will amaze your guests the flavor of this second dish will be enhanced even more by the use of spices such as cinnamon and thyme that will make the stewed thistles a very special second course.
Thistles and potatoes
Thistles and potatoes I'm a side dish Very simple And versatile. This recipe consists of pan-fried vegetables that accompany with many relish main courses from roast beef, egg And cheeses. Thistle with a unique and unmistakable flavor is rich in nutritional properties and it is very good. Thistles and potatoes form a truly delicious encounter!
- 1 kg and a half of thistles
- 1/2 lemon
- 1/2 onion
- 1 chilli
- 3 potatoes
- extra virgin olive oil
Thistles and potatoes I'm a side dish very tasty particularly suitable to accompany main courses of baked and roasted meat. The unique and unmistakable flavor of thistle here it is enhanced by the simplicity of ingredients and procedure.
The thistle is a typical winter vegetable with extraordinary organoleptic qualities and excellent nutritional properties, perhaps still too little known and consumed. It is a close relative of the artichoke and in the cultivated variety, edible unlike the wild one, it is similar in appearance to a large celery, characterized by generally thorny ribs.
Cooking the thistles it is not difficult as it requires a little attention and patience to clean them. To cook them it is in fact necessary to remove all the filaments that are on the surface of the coast, with a potato peeler or a sharp knife. However, the attention paid will be amply rewarded by this delicious vegetable rich in mineral salts and with detoxifying and purifying properties.
Widespread in Piedmont, where the finest and most famous qualities are grown, such as Gobbo del Monferrato, the Thistle of Chieri and the Asti thistle, thistle is the main ingredient of Bagna cauda. It lends itself to endless other preparations and is excellent fried, in a pan, in the oven. Two recipes with thistles that we recommend are the humpback thistles flan and the Calamarata with thistles and sausage.
How to prepare: Pan-fried thistles
Preparing the thistles in a pan is simple: start by cleaning the thistles as described above and cook them in water for 30/40 minutes (times are greatly reduced if, in this phase, you use the pressure cooker). Check them: they must still be very crunchy and consider that they will pass in the pan for another 15 minutes. In a pan, heat 2 tablespoons of extra virgin olive oil and a clove of garlic, add 3 anchovy fillets and let them dissolve in the hot oil.
When the anchovies have been reduced to fragments, add the thistles and cook them for about 15 minutes, until a delicious golden crust has formed. Give a sprinkle of pepper, transfer the thistles to a serving dish, sprinkle them with a generous dose of Grana Padano and bring them to the table while still hot.
Ingredients for 4 people
|1 kg of thistles|
|the juice of one lemon|
|q.s. extra virgin olive oil|
|q.s. sea salt|
Email the ingredients
The grandmother's cardone or also broth of thistles is a typical Christmas recipe.
Ingrediants: (for 5 people)
1.5 kg of clean thistles (or 3 kg of clean thistles)
5 tablespoons of Parmesan cheese
For the broth:
1 piece of celery
salt to taste
For the meatballs:
q.s. olive oil
300g of ground veal
Clean and peel the thistles. Cut them into small pieces and simmer them in a pot of water for 15-20 minutes until they become tender. If not used immediately put them in a bowl with fresh water and a lemon otherwise they change color or let them cool in fresh water and then freeze them for later use.
Prepare the broth by putting the chicken (breast + thigh), celery, carrot, onion and salt in a pan of water. Let it simmer until the meat is cooked (about 1h). Chicken can also be used but cooking times are longer as the meat is less tender.
Prepare the meatballs by forming very small balls (about 1-2 cm in diameter) with minced veal and fry them a little in the oil until golden.
Filter the broth from all components and then reduce the chicken into many small pieces. Put the chopped chicken, the veal meatballs and the previously boiled thistles in the broth.
Simmer for 30 minutes. Arrange the eggs in a bowl and mix them with the parmesan. Add the eggs to the meat and thistle broth and mix, boil for 3 minutes without stirring the broth. Turn off the heat and after a few minutes serve in soup plates.
Note: If you don't add meat and eggs, you have a nice side dish.
Recipes, recipes, recipes
An aunt gave us a head of thistles during a trip to Tuscany and we were advised to prepare the thistle soup.
No sooner said than done.
But first let's see some properties of the thistle, since I ate it a few times and raw, but it was the Piedmontese hunchback.
THE thistles first of all they are very rich in fiber, so they are excellent for the intestine. They also help the liver a lot and you can also get excellent herbal teas.
Unlike many vegetables, the thistle it needs some frost before being harvested in order to become more tender, so the season is the right one (early winter)
The taste is bitter and recalls that of the artichoke.
It needs to be very well cleaned and the procedure is a bit laborious, but it's worth trying to get a good one thistle soup.
Venaimo therefore to the preparation of thistle soup.
Wash the thistles well. Then cut the ribs into pieces of about 2/3 cm, finishing cleaning them with a potato peeler and putting them in a container with water and the juice of half a lemon.
Boil a pot of water.
When the water boils, add salt and sprinkle a spoonful of flour. Drain the ribs of the thistles and put them to boil for about a quarter of an hour.
Meanwhile, prepare about a liter of vegetable broth by dissolving the sufficient quantity of vegetable stock in water.
Melt a knob of butter in a pan with a couple of tablespoons of extra virgin olive oil.
When the thistles have passed the first boil, drain and sauté them for 2 minutes in the oil and butter and add salt.
Add 150 ml of tomato sauce and mix well.
Then add the broth a little at a time until it is covered and let it cook for about half an hour, adding the broth as it is consumed, trying to obtain the desired consistency.
A sprig of chopped parsley will give the thistle soup a touch of freshness
Place an egg for each plate or bowl of the diner and serve the soup on the plate while turning the egg so that the egg itself does not congeal but mixes with the soup itself.
Enjoy your meal. Excellent with croutons.
At this link you will find my recipe for another seasonal preparation: pumpkin cream
At this link you will find a book with over 500 recipes for soups and broths on Amazon at a very low cost
Ingredients for the thistle soup
1/2 kg of thistles
1 cube for vegetable broth (to obtain about a liter of broth)
1 knob of butter
2 tablespoons of extra virgin olive oil
150 ml of tomato sauce
Salt as needed
1/2 lemon squeezed
1 egg for each serving
Preparation time: about 1 hour
Thistles in oil: PREPARATION
The first thing to do to prepare thistles in oil is clean the thistles: remove the lateral leaves, the thorns and the parts that are harder, then wash them carefully and put them to soak in water acidulated with lemon juice.
Put a saucepan on the stove with plenty of salted water and 2 glasses of vinegar (the proportion is about 100 ml of vinegar per 1 l of water) and, when it comes to a boil, dip the thistles into it. Boil them for a few minutes, then drain them when they are still al dente and let them cool. Meanwhile, chop the garlic rather coarsely.
Spread a clean white cloth on the work surface and place the thistles on top to dry them, then arrange them in an orderly manner inside some glass jars previously sterilized in the microwave for 5 minutes at maximum power add the minced garlic and a few bay leaves.
After putting the thistles in it, fill the jars with extra virgin olive oil, seal them well with the cap and leave them to rest in a dry place for at least 1 month, before consuming them.
In Sardinia the preparation of wild thistles in oil it has different names depending on the dialects and is a typical appetizer of the tradition Sardinian .
They can be called " gureu aresti cunfittau “, “ cardu gureu ", or also " gasdhu reu ”And are typical, in particular of the Sassari area.
The wild thistle, for the uninitiated is the ancestor of the artichoke, and in fact the taste it is definitely very similar.
It is a winter vegetable, similar in shape to celery but is part of the same family as artichokes, with which it shares, precisely, the characteristic bitter taste.
It is characterized by its very long stems, which sometimes reach up to 150 centimeters and are carefully cleaned and prepared to be consumed.
It is a plant native to North Africa and Sicily, currently also widespread in Sardinia , Corsica and many smaller islands , but also in the Tuscan Maremma It is in the Teramo .
This dish fresh it is so versatile that it can be serve also with others vegetables raw, like seasoning for main courses of meat or fish or to make preserves with the use of vinegar or of extra virgin olive oil . and put them in gods jars , where they can be kept for up to one year.
Ingredients: 1 kg of thistles, flour, a lemon, 40 g of butter, 500 g of tomato pulp, a large mozzarella, grated parmesan, oil, salt, pepper.
Preparation: Doses REMOVE the filaments and the outer leaves of the thistles, then cut them into pieces of about 3-4 cm which you will keep in acidulated water until use. TEMPERATE two tablespoons of flour with the same number of cold water, add the batter to 3 liters of water, a pinch of salt and the lemon juice, bring to a boil, add the thistles and cook for half an hour, then drain. Cook them for a few minutes in a pan with melted butter, add salt and pepper, add the tomato pulp, a ladle of hot water and continue cooking over low heat for 20 minutes. PLACE the half of the thistles in a baking dish greased with oil, distribute over the half of the diced mozzarella and 3 tablespoons of parmesan. Add the remaining cardoons and complete the parmigiana with the remaining mozzarella, plenty of parmesan and a drizzle of oil. Place the covered dish in the oven at 200 deg for 30 minutes then uncover it and continue cooking for another 15-20 minutes. Serve hot.
Cooking Recipes - Vegetables and legumes - Parmigiana thistles
Cooking Recipes - Vegetables and legumes - Cardi alla Parmigiana - All the recipes of international, Italian, regional Italian, ethnic cuisine and everything. details
Cardi alla parmigiana Recipe
clean the thistles, free them from the filaments and cut them into pieces about 3 cm long, then put them in a bowl with water acidulated with lemon juice. Bring abundant salted water to a boil, add the thistles and. Recipe Ingredient. Offers kitchen accessories. Cardi alla parmigiana recipe. Photo Recipe. details
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Cardoons cooked in the Parmigiana style. . Cut the thistles 5-6 cm long, dip them in water acidulated with juice. Add comment to this recipe:. details
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How to cook raw thistles
THE thistles they must be consumed cooked , only the variety "hunchback thistle”Of Nizza Monferrato is suitable to be eaten raw.
1) Raw thistle salad. Carefully clean the hunchback thistle stalks from the filaments, cut it finely and season it with extra virgin olive oil, lemon, salt and pepper or add it to your salad to make it rich and tasty.
How to cook boiled thistles - THE boiled thistles are, by far, the simplest way to cook them:
1) Clean the thistles carefully, wash them and dip them in abundant boiling water. Add a socket of salt, the juice of 1/2 lemon and 1 teaspoon of flour And cook until you can skewer them with the tines of a fork.
2) THE cooking times of the thistles vary according to the size of the vegetable, generally you need: 30-45 minutes in the pot 20 minutes starting from the whistle for cooking pressure.
3) Drain and serve boiled thistles as a side dish, seasoned with a drizzle of extra virgin olive oil, salt and pepper or use them in other recipes.
Cooking steamed thistles - THE steamed thistles they maintain a high level of flavor and are a real treat:
1) Clean the thistles and deprive them of the fibers, first dip them in water and lemon juice and leave them to soak for at least 30 minutes. Drain and cut them into pieces of equal size. Place them in the steamer basket so as not to overlap them.
2) Pour thewater on the bottom of the pot in sufficient quantity to finish cooking but not excessive to touch the vegetables, bring the water to a boil and only then add the food to the basket. Cook about 40-50 minutes or until the thistles are soft.
3) Serve i steam thistles as a side dish, dressed with a mixture of extra virgin olive oil and anchovies or use them as an ingredient in the preparation of your recipe.
Microwave thistles - 1) Clean i thistles carefully and gradually dip them in water acidulated with the juice of 1 lemon. Drain them, cut them in pieces of equal size and place them in a container suitable for microwave cooking with the thickest part towards the edges and the thinnest towards the center so that the cooking will be uniform.
2) Close the microwave and select the temperature at maximum power And cook for 14-16 minutes taking care to turn the pieces of thistle halfway through cooking.
3) As soon as you are ready, let it rest for 3-5 minutes and then season the thistles to taste with salt, extra virgin olive oil, pepper, lemon or whatever else you want. It is best to season the vegetables after cooking, as the microwave oven brings out the individual flavors.
Cooking thistles in a pan - 1) Clean the ribs of the thistle and soak them in acidulated water. Brown in one cooking pan a clove ofgarlic with extra virgin olive oil for a few moments.
2) Add i thistles cut into chunks, the salt and the pepper to taste, and do cook for about 20-30 minutes with a littlewater (or vegetable broth), adding it several times if necessary.
3) When the thistles in the pan they will be al dente but well softened, season them with del parsley minced fresh and serve them on the table as a side dish to meat or fish dishes.
Cooking fried thistles - 1) Get gods already cooked thistles and cut into pieces. Heats somefry oil in a high-sided pan and when it is hot, add the well-dried thistles or if you prefer a crispier frying, pass the pieces of thistle first in the bread crumbs and subsequently inegg lightly beaten, they will have a fragrant and golden surface.
2) Fry over high heat until the thistles are golden on all sides. Drain the thistles and let the excess oil absorb on absorbent paper. Serve i Fried Cardi with a few slices of lemon together with other fried vegetables, or accompany them with meat or fish main courses.
Fried thistles in batter - 1) Also in this case use thistles already cooked, boiled or cooked in a pressure cooker then cook the whole thistles, or separate the ribs and cut them into smaller pieces. Prepare the batter with water, flour, yeast and a pinch of salt
2) Dip the thistles in the batter helping you with two spoons e fry them in plenty of hot frying oil.
3) Drain them with a golden ladle when they are golden brown and place them on a sheet of absorbent paper to remove excess oil. Hall and serve i thistles in batter hot.
Cooking thistles in the oven and stuffed thistles in the oven - Thistles are a very versatile ingredient in the kitchen and can be combined with many different ingredients to prepare appetizing unique dishes to be offered to the whole family. To prepare them baked it is possible to use the process and ingredients of already known recipes. for the baked stuffed thistles boiled the thistle coasts, whole and clean of filaments. Prepare a mixture of breadcrumbs, chopped parsley and grated cheese like caciocavallo and stuff the thistle ribs. Arrange the stuffed thistles on the bottom of a buttered pan and pour a little beaten egg over each, bake and cook for 15 minutes until golden brown.
Cardoons au gratin - Get some boiled thistles and sauté them in a pan with a little butter. Prepare a pan buttered and arrange the pieces of thistle and the bechamel scented with a little nutmeg. Complete the last layer with a sprinkling of grated Parmesan cheese, put the cardoons au gratin in oven hot a 200° And cook about 20 minutes or until the gratinated cardoons have a golden appearance. Remove from the oven and serve hot.
Parmigiana Di Cardi - Use the typical procedure and ingredients of aubergine parmigiana. For a tastier and tastier dish, use fried thistles otherwise add the boiled or boiled thistles and sautéed with a little extra virgin olive oil to get a lighter dish.
How to cook thistle - The milk thistle is a semi-weed plant widespread in central Italy and in the south. It is harvested when it has small florets: the smaller and thinner they are, the more valuable they are because they have no thorns (or are very thin).
In the kitchen of milk thistle both young people are used central shoots, raw to enrich a salad and cooked, which i flower receptacles, collected before flowering. The latter cleaned with thorny bracts, they are excellent cooked like the artichoke bottoms, perfect to accompany meat or fish dishes.
Boiled milk thistle - After carefully cleaning the thistle sprouts, put them in a pot with cold water, add a grip of salt and leads to boil for about 30 minutes, until they soften. Serve with a drizzle of extra virgin olive oil, salt and pepper or use them as an ingredient in the preparation of tasty recipes.
Thistles in oil - Carefully wash about 1 kg of young and tender wild thistles to remove any earthy traces, then clean them and eliminate the most leathery and worn parts, the thorns and the outermost leaves. Dip them in water acidulated with the juice of 3 lemons and leave them to soak for about 60 minutes. Drain and cut them into not too small pieces and boil them in salted water and 2 glasses (about 250 ml) of vinegar. Drain the cardoons al dente and let them cool. Dry them on a clean cloth and place them in sterilized glass jars, add 2-3 cloves of minced garlic and, if you like, 1 chili pepper and a few bay leaves. Pour just enough extra virgin olive oil to completely cover the thistles then close the jars with lids and keep the thistles in oil in a dark and dry pantry. Leave them to flavor about 1 month before consuming them.
Milk thistle decoction - Pour 1 cup of cold water into a saucepan and add 1 level tablespoon of milk thistle seeds , light the fire and bring to a boil a few minutes. Remove from the heat, cover And leave to infuse for 10 min. Filter the infusion and drink the decoction between meals to take advantage of its detoxifying and hepatoprotective action.