Italian Recipes
CARDI TRIPPATI

CARDI TRIPPATI

Cardoons Trippati

How to make the Cardoons Trippati:

Cut the cardoons into julienne about 3-in. long. Cook in boiling water with a pinch of flour and few drops of lemon juice, until tender but stir firm. Drain and pat-dry. Chop the onion and saut� with half the butter. Add the cardoons and let cook gently over low flame for 4 mins. Before removing from the heat, salt to taste. Add some chicken broth if necessary to keep moist. Sprinkle with a pinch of cinnamon; mix in the remaining butter and salt to taste. Top with Parmigiano and serve hot.

Serves 4

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM