Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
| Cardoon | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb Cardoons
- 1 cup flour
- 1 tablespoon good olive oil
- 1 tablespoon aquavit
- 1 egg, separated
- A pinch of salt
- Cold water
Directions
Begin by preparing a batter from the above ingredients:
Stir the yolk and the other ingredients except the white into the flour, then add water bit at a time until you have a not too liquid batter.
Stir well and let the batter rest for several hours.
Before using it whip the white and fold it in. (This batter is especially well suited for frying fruits and vegetables.)
Then perpare the cardoons: Peel the strings from the cardoons, boil them in salted water until just shy of being fork tender, cut them into pieces, and sauté them in butter, salting them again lightly.
Then flour them, dip them in the batter, and fry them in abundant oil.
They come in handy as an accompaniment to fried or stewed meat.
Category:Italian Recipes
Category:Vegetable Recipes
Category:Recipes