Cardoons with anchovies
Cardi con le Acciughe
Cardoons Baked au gratin with anchovies, tuma cheese, grated cheese, and breadcrumbs: tasty, soft, and golden.
THE cardoons With anchovies, this baked dish has a bold character, perfect for serving a meaty vegetable with a savory sauce and a gratin finish. The flavor of the anchovies pairs well with the softness of the tuma or primosale cheese, while the caciocavallo or the pecorino It adds intensity and supports the breading. Baking completes the dish with a sharp contrast: a tender, stringy center, a dry, golden exterior. This recipe is typical of Sardinian cuisine. Thorough cleaning and a brief soaking in water and lemon help keep the flavors clear. cardoons, while boiling softens the fiber before stuffing. The result is a warm, fragrant, and flavorful dish, in which a few ingredients create a precise balance between vegetables, cheese, fish, and crunchiness.
Instructions
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7 steps · natural Italian voice
Clean the cardoons
Remove from cardoons Remove the hard parts and, as much as possible, the filaments. Cut them into pieces of about 10 centimeters (3.94 in) and immediately immerse them in water acidulated with lemon juice, so that the pulp does not darken while you complete the cleaning.
Boiled i cardoons
30 minBring to a boil plenty of salted water and immerse the cardoonsBoil them for about 30 minutes, checking for doneness by piercing the thickest part: it should be tender but not mushy. Drain carefully when they have reached a soft, uniform consistency.
Prepare the filling
Cut the tuma, or primosale, into small pieces and prepare the anchovy fillets. Insert a pinch of salt into each piece of cardoon a portion of anchovy and cheese, distributing the filling evenly to obtain tasty and well-balanced bites.
Prepare the breading
Collect the breadcrumbs in a bowl, caciocavallo or pecorino grated cheese and parsley. Add a little oil and mix until smooth. a mixture moist and crumbly: it must adhere to the cardoons without becoming compact or excessively greasy.
Wrap the cardoons
Pass the cardoons stuffed into the mixture of breadcrumbs, making sure the coating covers the entire surface. Proceed gently so as not to spill the anchovy and cheese; finish when each piece is evenly coated.
Arrange in the baking pan
Anoint one baking pan and system i cardoons Bread them in a single layer, avoiding overlapping. Drizzle a little more oil over the top and season with salt and pepper, taking into account the saltiness provided by the anchovies and cheeses.
Cook and serve
30 minBake at 180°C (356°F) for about 30 minutes. Remove from the oven when the breading is golden brown and the cheese is hot and melted inside. Serve. cardoons with very hot anchovies, so they remain soft in the center and crunchy on the surface.
Chef's Tips
The editorial staff recommends adding anchovies and tuma when the cardoons They are well drained, so the filling remains tasty without diluting the breadcrumbs during the gratin.
Ingredients
- Ingredients for 4 people
- (2.2 lb) 1 kg of cardoons
- 8 anchovy fillets
- (3.53 oz) 100 g of tuma (or primosale) cheese, chopped
- (1.76 oz) 50 g of caciocavallo (or pecorino) grated
- (1 cup) 1 cup breadcrumbs parsley
- extra virgin olive oil
- salt and pepper
Can't find it in the US?
- cardoonsSeasonal
Celery hearts and artichoke hearts, half and half
- fresh sheep's cheeseHard to find in the US
Queso fresco
Or: Basket cheese
- caciocavalloItalian delis or online
Sharp (aged) provolone
Or: Low-moisture mozzarella, for melting
- pecorinoMost US supermarkets
Pecorino Romano is the easiest to find
It is saltier than most Italian pecorino: taste before adding salt.
- dry breadcrumbsMost US supermarkets
Plain dry breadcrumbs
Not seasoned Italian-style crumbs and not panko.
⚠️ Automatic ingredient-based detection. Always check product labels.
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