Minestra di Cardi in Compagnia
Source of Recipe
the web
Recipe Introduction
Italian.
You might not think it to look at a cardoon, which looks rather like celery on steroids, but they were one of the favorite foods of King Alberto of Savoy. You don't have to be royalty to enjoy them, however. This soup is from the Marche region
List of Ingredients
1 pound (400 g) tender white cardoons
8 ounces (200 g) ground pork
6 ounces (150 g) chicken livers
2 handfuls freshly grated pecorino (use the mildest romano you can find)
2 egg yolks
A half a lemon
2 quarts broth
Extravirgin olive oil
Salt & pepper to taste
Recipe
Wash the cardoons, stripping out the fibers on the backs of the stalks (grasp them and pull as you would if you were stripping the fibers out of celery) and trimming away the woody hearts of the larger stalks. Rub them with the lemon, chop them, and boil them until the pieces are fork-tender in abundant salted water.
Clean the chicken livers, trimming away and discarding the gall bladders (be careful not to puncture them). Chop the livers and sauté them in olive oil, seasoning them with a pinch of salt.
Mix the ground pork with a handful of the grated cheese, the yolks, and a pinch each of salt and pepper. Make small meatballs out of the mixture, put them in a pot with just enough broth to cover, and simmer them for about 10 minutes.
Bring the remaining broth to a boil. Add the cardoons, meatballs in their broth, and chicken livers, and continue simmering for 15 minutes more. Serve with grated pecorino on the side.
Serves 4.
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