Recipes with Cardoncelli


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The Cardoncello besides being a delicacy from disparate applications in the kitchen, is a important food from the dietary point of view. The fresh contains on average: 85-90% water, 4-5% sugar, 3,8-4,5% protein and only 0,4-0,7% fat.
They are present in all the main amino acids and vitamins, with a surprisingly unusual level of Biotin. The Cardoncello is ideal in low-calorie diets, with its 28 cal. for 100 gr. of product.


 

cardoncelli mollicati

Ingredients for 6 people: 600 gr of cardoncelli mushrooms, olive oil, garlic, parsley, breadcrumbs, salt and pepper.

Procedure: clean the mushrooms, separate the hats from the stems and put them in a bowl in which you will have to add salt, pepper, a clove of garlic and oil. Leave the mushrooms to marinate for two hours. After this time, let them drain, place them on the grill in the preheated oven and let them lose their water. Meanwhile, in a bowl, chop a little parsley, a clove of garlic and a spoonful of breadcrumbs. Place the mushrooms in a pan greased with oil, sprinkle them with the mixture previously prepared by adding a tablespoon of oil from the marinade.
Bake in the oven for about half an hour then serve.


cardoncelli trifolati

Ingredients for 6 people: 800 gr of cardoncelli mushrooms, parsley, garlic, olive oil, salt, pepper.

Procedure: In a pan, heat some oil with a little garlic, pour the previously washed, dried and cut mushrooms, salt and pepper and cook by covering the pan. From time to time stir. When cooked, add a little chopped parsley. Serve hot.


Carpaccio Cardoncelli

Ingredients for 6 people: 500 gr of cardoncellì mushrooms, Emmenthal, olive oil, lemon, salt, pepper and fresh parsley.

Procedure: Clean, wash and dry the mushrooms and, after being cut into thin slices, place them in a bowl with parsley finely chopped. Prepare a sauce made from oil, lemon, salt, pepper use it to season mushrooms. Serve.


cardoncelli cream crostini fedora

ingredients: 200 gr of fresh cardoncelli mushrooms, 100 gr of raw ham, a glass of broth, 200 gr of bechamel, 1 glass of white wine, onion, butter or extra virgin olive oil.

Procedure: in a saucepan fry the onion and ham into cubes, add the wine and let it evaporate. Add the cleaned and shredded mushrooms, pour the broth and simmer until absorbed, stirring occasionally. Mix well with the sauce. Spread the cream on the croutons and serve.


Risotto with mushrooms cardoncelli

Ingredients for 4 people: 300 gr of superfmo rice, 200 gr of cardoncelli mushrooms, 1 It of meat broth, grated parmesan, 1/2 onion, parsley, salt, pepper, extra virgin olive oil.

Procedure: clean the mushrooms with a damp cloth, cut them into slices and place them in a pan with a little oil. Season with a pinch of salt and a pinch of black pepper and cook for about 15 min. over moderate heat, covering with a lid. In the meantime, keep the previously prepared meat broth boiling. Cover the bottom of a saucepan with oil and sauté some finely chopped onion. When golden, add the rice and mix with a wooden spoon. Add the boiling broth a little at a time and continue cooking. A few minutes before removing the pan from the heat, add the mushrooms with their sauce and, finally, season with 2 tablespoons of Parmesan and a little chopped parsley. Arrange the risotto on a serving dish and serve.


Steak Cacciatora

Ingredients for 4 people: 4 slices of veal rump, 500 g of cardoncelli mushrooms, 50 g of white flour, tomato sauce, extra virgin olive oil, 1/2 glass of red wine, onion, lemon zest, salt.

Procedure: beat with pestacarne slices of breast of veal, flour them on both sides and put them into the pan where before it was prepared a fried onion. Make flavor the meat, then add the wine and let it evaporate. Cover with tomato sauce, add salt and lemon zest and cook over moderate heat. Finally add the mushrooms cleaned and chopped previously; continue cooking for another 5 minutes and serve.