Ingredients
- 1 kg hulled thistles
- 750 g tomato sauce
- 200 g chopped red onion
- 3 pcs fiordilatte mozzarella
- Parmigiano Reggiano Dop
- flour
- basil
- garlic
- peanut oil
- extra virgin olive oil
- salt
For the cardoon parmigiana recipe, collect the onion in a medium-sized saucepan with 4-5 tablespoons of extra virgin olive oil, 1 small clove of garlic and brown them for 3 minutes, then add the tomato puree and a few basil leaves and cook this sauce on the flame at low for about twenty minutes.
Cut the mozzarella into small cubes and drain them in a colander for a few minutes. Divide the thistles into 10-12 cm long segments and boil them in salted boiling water for 7-8 minutes after boiling. Drain them, dry them with kitchen paper, flour them and fry them, a few at a time, in abundant boiling peanut oil (they must be dipped).
Drain them when they are golden brown by placing them on kitchen paper. Distribute the tomato sauce in a baking dish, make a layer of thistles, one of diced mozzarella, season with grated Parmesan and a few leaves of basil. Continue until you finish the ingredients, completing with a generous layer of Parmesan. Bake at 180 ° C for 25-30 minutes. Remove from the oven and serve immediately.
