Crispy Bread Crumb-Topped Cardoon Frittata with Salted Ricotta
There are few things more typically Sicilian than cardoons, when it comes to favorite Winter vegetables- and yet they remain practically unknown to most of the rest of the world! Well, that's not strictly true, as the rest of Italy and France are also quite partial to them- but be honest... have you ever tried them before? If not, as long as you are not afraid of a little work in preparing them- you have an great discovery ahead of you my friends! And a delicious one at that!
These relatives of the artichokes that we are all familiar with, are basically a very similar plant, different only in that they do not produce the blossom that we know of as our eating artichokes... instead, it is the thorny stalks themselves that are so delicious- once they have been prepared of course!
There are 2 main ways that cardoons are eaten in Sicily- one dish is made of the simple, boiled cardoons, drizzled with oil and vinegar, simply seasoned with salt and pepper and maybe sprinkled with a little oregano- and the other is boiled, cooled-down and fried in a egg and flour batter, seasoned with Parmesan cheese and a little nutmeg. So of course, I did something different with mine this evening.