Cardoons/CARDI continued

One of my readers has sent me a photo of cardi ; it was taken in France in September last year. He writes:

"The market was in the Place St-Michel, Bordeaux in the square in front of the Eglise St-Michel.

We were there on a Saturday morning. There are grower market stalls, live chickens and rabbits, bread and pastry stalls as well as textile, clothes and secondhand stalls (bric a brac) - the usual produce and goods one finds in markets. There were the cardi; they looked very much like overgrown celery and were obviously not the gobbi you write about. When I compare these to your photo they look smaller in size and perhaps they were picked earlier."

Carduna Chini (Cardi ripieni)

I found this recipe in Giuseppe Coria’s Profumi di Sicilia. Apparently this is one way of cooking cardi in Enna (centre of Sicily). They are stuffed and then braised.

For cleaning and precooking cardi proceed as in previous post. Cut into 6-10cm pieces (sticks – they are shaped like celery). The stuffing will be in between 2 sticks and will resemble a baguette.  Select a wide, shallow saucepan that will hold the stuffed cardi in one layer.

Once the cardi have been precooked and drained, stuff half of the number of sticks with in an anchovy and small cubes of cheese (does not say what kind but I would use provola in the traditional pear shape).

Soften some onion until golden. Place each of the stuffed cardi on top of the bed of onions. Sprinkle with lemon juice, salt and pepper and heat gently till warmed through.

Thank you E, much appreciated.
Marisa


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