Directions
Another vegetarian recipe, another fantastic dish for the winter season, where cardoons take center stage. This classic cardoon cream is simple, delicious, and full of that authentic flavor typical of traditional peasant cooking—where vegetables and cheese come together in perfect harmony, with sweet and salty notes chasing each other in every bite.
A few simple ingredients make for an extraordinary recipe, one that only someone with an invaluable asset could prepare: a vegetable garden. A small corner of paradise where you can gather the first gifts that winter offers—definitely not stingy with its delicacies.
Cardoons: A Hidden Gem with Powerful Properties
A few words about the cardoon, a true treasure trove of health benefits due to its purifying properties. Cardoons (Cynara cardunculus), also called cardone, are the ancient ancestor of the artichoke (developed through careful genetic selection). A vegetable that never goes missing in winter—thanks to its high nutritional value and affordable cost.
The hunchback cardoon is a vitamin powerhouse, especially in the B and C families. It provides a good amount of iron and potassium, and has virtually no contraindications, being 98% water and minerals.
Believe it or not, it also helps promote milk production in nursing mothers, is full of antioxidants, alleviates menstrual pain, and serves as a remedy for the liver, thanks to silymarin, which protects, regenerates, and purifies the liver.
It does have one drawback—the slightly bitter taste, especially if it oxidizes. So, find a trusted farmer and stock up on these wonderful vegetables.
We would like to thank Mrs. Aurora Baccheschi Berti from Castello di Vicarello for this recipe, as always rich in substance, seasonal, and with a genuine, hearty flavor.
Ingredients for Cardoon Cream
- 1 kg of cardoons
- 4 tablespoons of grated mature pecorino cheese
- 1 lemon
- 4 eggs
- 1.5 liters of vegetable broth
- Salt and pepper
How to Prepare Cardoon Cream
- Prepare the Cardoons: Remove the strings from the cardoons, cut them into 5 cm pieces, and rub them with a halved lemon to prevent oxidation. Boil them in salted water until tender (about an hour).
- Blend the Cardoons: Drain and blend the cardoons, then pass them through a food mill to remove any remaining filaments.
- Create the Soup Base: Pour the broth into a saucepan, bring it to a boil, and add the cardoon puree.
- Prepare the Egg Mixture: In a bowl, beat the eggs with a pinch of salt and the grated pecorino. Season with pepper.
- Combine and Serve: Add the egg mixture to the cardoon soup, stirring continuously. Bring it back to a gentle boil. Serve with croutons.
Which Wine to Pair with Cardoon Cream?
We recommend a warm white wine rich in aromatic scents that can complement the green notes of the cream: Friulano from the Sara e Sara winery is a perfect match. If you prefer something sparkling to cut through the creaminess, Champagne, Franciacorta, or Oltrepò Pavese are excellent choices.
If you’d like to pair it with a cocktail, the Mojito is ideal.
