Italian Recipes
ZUPPA DI CARDONI

ZUPPA DI CARDONI

Soup of Cardoons

How to make the Soup of Cardoons:

Clean, remove the outer leaves and chop the cardoons. Cook in 2 qts. water with the juice of 1/2 a lemon. When done, remove from water and set aside. Combine the veal, chicken livers, eggs, and Parmigiano, mix well and prepare small dumplings the size of a nutmeg. Saute them in oil and sprinkle with the white wine. When they have cooked through, set aside.

Next, combine the cardoons with the dumplings and pour over the boiling broth. Bring the broth to a boil. Arrange slices of country bread into 6 rimmed plates and pour over the boiling soup. Serve immediately.

Recipe courtesy of The Italian Trade Commission.

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