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Categories:Viewed: 50 - Published at: 6 years ago
Ingredients
- 1 1/2 pounds cardoons, trimmed, scraped and cut into 4-inch lengths and soaked in acidulated water
- 2 lemons, juiced
- Flour, for dredging
- 2 eggs, beaten
- Olive oil, for frying
- Salt and black pepper, to taste
- 2 cups basic tomato sauce, recipe follows
- 3/4 cup freshly grated Parmigiano-Reggiano
- 2 tablespoons butter, cut into small pieces
Method
- Preheat the oven to 350 degrees F.
- Bring 6 quarts of water to a boil, add 2 tablespoons salt and lemon juice.
- Remove the cardoons from the acidulated water, rinse and cook in the boiling water until tender but not fully cooked, about 30 minutes.
- Drain well and dry on paper towels.
- Dredge each cardoon in the flour, then the eggs.
- In a 14-inch saute pan, heat about 1/2 cup of oil over high heat until almost smoking.
- Fry the cardoon pieces in the oil until golden brown, working in batches to avoid overcrowding the pan.
- Drain the cardoons on a plate lined with paper towels.
- Season with salt and pepper.
- Meanwhile, heat the tomato sauce in a small saucepan until bubbling.
- When all cardoons are cooked, place in a casserole with the hot sauce and the grated cheese.
- Distribute the butter evenly across the top of the dish and bake in the oven 15 minutes.
