Cardoon soup with veal dumplings

Cardoon soup with veal dumplings

Zuppa di cardo con polpette

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
1 cardoon, trimmed, about 300–400g
1.5 litres Chicken stock

Dumplings

Quantity Ingredient
150g veal, finely minced
60g veal sweetbreads, pre-cooked and finely minced
1 egg, beaten
75g parmesan, grated
1 tablespoon parsley, very finely chopped
salt
pepper
1/4 teaspoon nutmeg, freshly grated
1 tablespoon dried breadcrumbs

Method

  1. Wash the cardoon and cut into chunks 2–3cm long. Bring the stock to the boil and add the cardoon. Cook for 20 minutes or until tender.
  2. Meanwhile, prepare the dumpling mixture by mixing together the minced veal and sweetbreads, the egg, 25g of the Parmesan, the parsley, salt, pepper, nutmeg and enough breadcrumbs to obtain a consistent paste.
  3. While the cardoon is boiling, shape little dumplings by hand, about half the size of a walnut. Throw these dumplings into the boiling stock, and simmer for 10 minutes. Serve hot and add more grated Parmesan.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again