This is a slightly more involved cardoon-based antipasto, and it is perhaps therefore fitting that it should have been a great favorite of the King of Piemonte.
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- Cardoons (See belos for precise amounts)
- A lemon
- Milk
- Flour
- Butter
- Garlic
- Herbs
- Anchovies
Preparation:
You'll want a number of cardoons, preferably of the gobbo variety from Nizza Monferrato (figure about a pound). Wash them well, strip out the fibers, cut them in 1 to 3-inch pieces and put them in acidulated water to keep them from darkening.
When you are finished cutting them up boil them in a mixture of water and milk to which you have added a bit of flour (figure a pint of milk (500 ml), at least a pint of water, and a tablespoon of flour) until they are half done. Drain the stalks and transfer them to a skillet with good unsalted butter (a quarter cup or so) whole cloves of garlic, and a few bay leaves (2-3). Cook them over a brisk flame until they are tender, 10-15 minutes. Shake the skillet occasionally, and while the cardoons are cooking scale and bone your anchovies (figure an ounce per pound, or 50 g per kilo). Stir them into the skillet and help them dissolve by rubbing across them with the back of a wooden spoon. Add a little more butter and a goodly pinch of mixed spices (freshly ground pepper, nutmeg, cinnamon and cloves), and, if the contents of the skillet look dry, a little hot water.
Stir well to make sure the cardoons are coated with the sauce, and continue cooking until they have browned. Serve them on heated plates as an antipasto, with grated Parmigiano on the side.
In terms of a wine I'd suggest a rich white, for example a good Roero Arneis or perhaps a Corte Franca Bianco.
When you are finished cutting them up boil them in a mixture of water and milk to which you have added a bit of flour (figure a pint of milk (500 ml), at least a pint of water, and a tablespoon of flour) until they are half done. Drain the stalks and transfer them to a skillet with good unsalted butter (a quarter cup or so) whole cloves of garlic, and a few bay leaves (2-3). Cook them over a brisk flame until they are tender, 10-15 minutes. Shake the skillet occasionally, and while the cardoons are cooking scale and bone your anchovies (figure an ounce per pound, or 50 g per kilo). Stir them into the skillet and help them dissolve by rubbing across them with the back of a wooden spoon. Add a little more butter and a goodly pinch of mixed spices (freshly ground pepper, nutmeg, cinnamon and cloves), and, if the contents of the skillet look dry, a little hot water.
Stir well to make sure the cardoons are coated with the sauce, and continue cooking until they have browned. Serve them on heated plates as an antipasto, with grated Parmigiano on the side.
In terms of a wine I'd suggest a rich white, for example a good Roero Arneis or perhaps a Corte Franca Bianco.
