| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Spanish | 4 | Servings | |
INGREDIENTS
| 4 | Ribs cardoons | |
| 4 | tb | Extra virgin olive oil |
| 1 | md | Spanish onion; in 2" julienne |
| 8 | Cloves garlic; thinly sliced | |
| 3 | Plum tomatoes; in 2" julienne | |
| 2 | Cloves | |
| 1 | tb | Flour |
| 1 1/2 | c | Chicken stock |
| 2 | tb | Parsley; chopped |
| 2 | tb | Fresh basil; chopped |
| Salt and pepper; to taste |
INSTRUCTIONS
To prepare cardoons: trim, peel, and cut into 4 inch batons and soak in acidulated water. Blanch cardoons in boiling salted water for 25 to 30 minutes, or until tender. Remove and refresh in ice cold water. In a large saute pan, heat oil until just smoking. Add onion, cook until light golden brown, about 9 to 10 minutes. Add garlic and cook 2 minutes. Add tomatoes, cove and flour and stir to mix well. Add stock and blanched cardoons and bring to a boil. Lower heat and cook 15 minutes until sauce clings to cardoons. Add herbs, check for seasoning and serve. Yield: 4 servings NOTES : Recipes Copyright Mario Batali 1997. All rights reserved. Recipe by: MEDITERRANEAN MARIO #ME1A19 Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Feb 12, 1998
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