Cardoons in the Rateddese style
Cardi alla Rateddese
Cardoons baked in the oven with meat broth, eggs and pecorino aged: a tasty and compact Calabrese preparation.
THE cardoons alla rateddese are a baked preparation with a soft and enveloping structure, suitable for bringing the strong flavour of the cardoons together with the richness of the eggs and the pecorino aged. The dish is based on the balance between the delicate vegetal flavor of the ribs, the savory flavor of the meat broth, and the intense flavor of the cheese, which complements the surface with a tasty coating. Cooking occurs in two stages: first the cardoon It absorbs some of the broth and concentrates its flavors, then the eggs coagulate around the vegetables until they form a compact whole. The final consistency should be tender but not mushy, with a dry bottom and a well-coagulated top. cardoons alla rateddese belong to traditional Calabrian cuisine.
Instructions
ShareVoice reading
8 steps · natural Italian voice
Clean the cardoons
Clean the thoroughly cardoons Removing the leaves and unusable parts. Proceed carefully to obtain whole and uniform ribs, a key condition for even cooking. Complete the cleaning process before boiling, so the vegetable is ready to be softened and then placed in the oven. baking pan.
Boiled i cardoons
Boiled i cardoons in salted water until tender. Check for doneness by piercing a rib: it should be soft, but not falling apart. Drain the cardoons when they have reached this consistency, so that they retain enough structure to withstand subsequent cooking in the oven.
Cut the ribs
Cut the cardoons Boil them into pieces approximately 10 centimeters (3.94 in) long. Keep the dimensions as regular as possible, so that the pieces will cook and absorb the broth evenly. Arrange them ready to be transferred to the baking pan, avoiding breaking them during handling.
Arrange in the baking pan
Arrange the pieces of cardoon in one baking pan Bake them in an even layer. Pour in the meat broth until they're only partially covered: the liquid should accompany the cooking without completely submerging the vegetables. Make sure the broth evenly covers the entire surface of the dish.
Cook with broth
Bake it baking pan at 180°C (356°F) and cook until the broth has almost completely evaporated. Observe the bottom: it should remain just moist, without any visible excess liquid. This reduction concentrates the flavor of the broth and prepares the cardoons to receive the mixture of eggs.
Slam and salt the eggs
Beat the eggs in a bowl until frothy a mixture uniform and slightly fluid. Salt in moderation, considering the saltiness of the broth and the pecorino seasoned. Stop when egg yolks and egg whites they will be well blended, without separate streaks.
Cover with eggs and pecorino
Pour the beaten eggs on the cardoons when the broth has almost evaporated, distributing them evenly. Immediately sprinkle with plenty of pecorino grated seasoned cheese, so the cheese will coat the surface and help create a flavorful finish during cooking.
Firm in the oven
Put the baking pan in the oven at 180°C (356°F) and cook until the eggs are set. Check the cooking point by observing the surface: it should be compact and the mixture it should no longer appear liquid in the center. Remove from the oven when the pecorino will have completed the coverage of the dish.
Chef's Tips
The editorial staff recommends adding the eggs only when the broth has almost evaporated: in this way the mixture it thickens without becoming watery and the pecorino makes a tasty topping.
Ingredients
- Ingredients for 4 people
- (2.2 lb) 1 kg of cardoons
- (2.11 pt) 1 liter of meat broth
- 4 eggs
- cheese pecorino seasoned salt
Can't find it in the US?
- cardoonsSeasonal
Celery hearts and artichoke hearts, half and half
- pecorinoMost US supermarkets
Pecorino Romano is the easiest to find
It is saltier than most Italian pecorino: taste before adding salt.
⚠️ Automatic ingredient-based detection. Always check product labels.
Translate