| 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
A Message from our Provider:
“Having convictions can be defined as being so thoroughly convinced that Christ and His Word are both objectively true and relationally meaningful that you act on your beliefs regardless of the consequences. #Josh McDowell”