Saturday, May 22, 2010

Gobbi in Umido "Stewed Cardoon with Sausage"

  • Cardoons (see below for amounts)
  • Garlic
  • Rosemary
  • Olive oil
  • Red Hot Pepper
  • Sausages
  • Chopped Tomato

Wash the cardoons, strip away the fibers, and chop them into 2-inch lengths. Boil them until close to fork tender in lightly salted water (add in wather one table spoon of flour). In the meantime, mince two cloves of garlic and sausages. When the cardoons are done, drain them, and then finish cooking them in a skillet with the 1/4 cup olive oil,garlic, sausages,rosemary, and salt and red hot pepper to taste.


Joshua said...

I love cardoons since I first found them in Christmas eve tortellini broth in L'Aquila. Tuscan cooking is amazing because it turns so many so-called "poorer" foods into tasty dishes.

TraceyJackson said...

I am gong to to try this it looks amazing - as does everything on the site!