Gobbi Trippati

Remove the core, leaves and tougher stems of the cardoonDivide it into pieces about 7 centimeters (2.76 in) long, then scrape each segment with a small knife to remove the fibrous part. As you go, transfer the pieces to lemon-acidified water: this prevents the surface from browning.

In a saucepan, mix a couple of tablespoons of flour with a little water, stirring until the mixture is smooth and lump-free. Then pour in three liters of water, add the juice of half a lemon, and salt. Bring the liquid to the boil, making sure that the boil is uniform before adding the cardoons.

Immerse yourself in cardoons Place them in boiling water and cook them slowly for about 30 minutes. Maintain a steady boil, not too vigorously, to prevent the pieces from breaking. Finish cooking when they are tender to the tip of a knife, but still firm enough to handle and brown.

School i cardoons and let them cool enough to handle. If the pieces are particularly large, cut them in half lengthwise. Arrange them without overlapping, and make sure they don't retain too much water, so the subsequent flouring will adhere better and the browning will be more even.

Pass the pieces of cardoon in white flour, covering them with a light, even layer. Gently shake off the excess: too thick a coating would make the preparation heavy and could come off. skillet. I cardoons they should be lightly dusted with flour, ready to form a golden surface when in contact with the butter.

Melt the butter in skillet and add the two cloves of garlic whole. When the dressing is hot and the garlic releases its aroma, add the cardoons Dredge them in flour. Fry them for a few minutes, turning them carefully, until the surface is lightly golden and the butter has absorbed the garlic's aroma.

Pour in skillet half a cup of broth, then season with salt to taste and pepper. Let it cook until the liquid reduces and envelops the cardoons without leaving too much at the bottom. The seasoning should be concentrated and fragrant, while the pieces should remain whole and well coated.

When the broth has reduced, sprinkle the cardoons with the Parmigiano Reggiano grated. Let it heat briefly in the skillet, until it adheres to the surface and complements the sauce without drying it out too much. Serve the trippa gobbi piping hot, immediately after cooking.