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Fried cardoons
Region: Friuli-Venezia Giulia
Difficulty:
Easy
Doses:
for 4 people
Ingredients
2 bunches of cardoons,
2 eggs,
½ litre of oil for frying,
100 g of type 00 flour,
the juice of 1 lemon,
salt.
Introduction
As the cardoon (of which the ribs are eaten) comes to maturity in winter, when the other vegetables are scarce, its consumption was once very frequent. The cultivation technique involves the practice of bleaching, carried out either by raising the soil up to two-thirds of the plant, or by wrapping it, after binding, with straw or paper.
Preparing
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