Free Recipe Cardoons a la Barigoule
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Cardoons a la Barigoule Recipe
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
Cardoons a la Barigoule Preparation
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
Cooking Temperature:
Recipe Serves: 4
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