Composed of thistles
Instructions
Wash away the Thistles by discarding the coasts, the leaves and the root.
Cut the ribs apart removing all hard and fibrous strands and inner skins.
As they are ready, dip them in water acidulated with lemon juice.
In a saucepan, mix the flour with a little cold water, add the juice of one lemon and then fill it with approximately 200 cl of water.
Season with salt and bring to boil and then take a dip the cardi and drain them al dente after about 20 minutes.
Shred coarsely and place them in a saucepan.
Cover flush with water, then add the sugar, vinegar and ground pepper and cook for about 2 hours, until the liquid reaches a syrupy consistency.
Ingredients and dosing for 4 persons
- 900 g of cardi (net weight)
- 2 lemons
- 1 tablespoon of flour
- 300 g of sugar
- 1/2 cup of wine vinegar
- Salt
- Minced 1 of pepper