Gorgonzola Fettuccine with Cardoons

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I began my small obsession with cardoons (also known as cardones) when I was browsing through one of my favorite Italian cookbooks. Cardoons are a perennial winter plant, most often found in the Mediterranean. While they look like a celery stalk, these plants are most closely related to artichokes. They have a sweet, subtle flavor and are commonly used in flans, salads, fritters, and dips. I went to my local grocery store to see if cardoons were in stock and sure enough — they were right next to the leeks! If you come across these fun vegetables in your neck of the woods, I highly encourage you to try this dish. Buon appetito!

Gorgonzola Fettuccine with Cardoons


AuthorSweet Pea LivingDifficultyIntermediate

Yields4 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins

CARDOON INGREDIENTS
 1.50 lbs (1 bunch) cardoons, trimmed and peeled
 2 thyme sprigs
 1 lemon, halved
 ¾ cup all-purpose flour
 3 eggs, beaten
 1.50 cups panko breadcrumbs
 Canola oil, for frying
PASTA INGREDIENTS
 8 oz fettuccine noodles
 3 tbsp Extra Virgin Olive Oil (EVOO)
 2 cloves of garlic, peeled and crushed
 1 tbsp chopped thyme
 5 oz Gorgonzola cheese
 3 oz arugula
  cup Parmesan cheese
 2 tbsp parsley, chopped

CARDOON INSTRUCTIONS
1

Bring a large pot of salted water to a boil. Cut the cardoons into 3-by-1-inch pieces and add them to the pot, along with thyme sprigs and lemon halves. Cook until the cardoons are tender, about 20-30 minutes. Drain, discarding the lemon halves and thyme sprigs.

2

Fill three separate bowls with the flour, eggs, and panko breadcrumbs. One at a time, dredge the cardoons in the flour, egg and bread crumbs. Transfer each to a plate until ready to fry.

3

In a pan with high sides, heat 2 inches of canola oil to 350°. Line a plate with paper towels and set aside. Working in batches, fry the breaded cardoons until golden brown, about 1 to 2 minutes. Use tongs to flip the cardones onto both sides. Once fried, transfer the cardones to the prepared plate and set aside.

PASTA INSTRUCTIONS
4

Cook the fettuccine noodles according to the package.

5

Heat the oil, thyme, and crushed garlic in a shallow pan over low heat, stirring frequently, until lightly browned.

6

Add the Gorgonzola cheese and melt slowly. Do not let the mixture boil.

7

Toss the fettuccini noodles in the Gorgonzola pan.
Serve the pasta on top of a bed of arugula. Top with fried cardones, parmesan cheese, and chopped parsley.

Ingredients

CARDOON INGREDIENTS
 1.50 lbs (1 bunch) cardoons, trimmed and peeled
 2 thyme sprigs
 1 lemon, halved
 ¾ cup all-purpose flour
 3 eggs, beaten
 1.50 cups panko breadcrumbs
 Canola oil, for frying
PASTA INGREDIENTS
 8 oz fettuccine noodles
 3 tbsp Extra Virgin Olive Oil (EVOO)
 2 cloves of garlic, peeled and crushed
 1 tbsp chopped thyme
 5 oz Gorgonzola cheese
 3 oz arugula
  cup Parmesan cheese
 2 tbsp parsley, chopped

Directions

CARDOON INSTRUCTIONS
1

Bring a large pot of salted water to a boil. Cut the cardoons into 3-by-1-inch pieces and add them to the pot, along with thyme sprigs and lemon halves. Cook until the cardoons are tender, about 20-30 minutes. Drain, discarding the lemon halves and thyme sprigs.

2

Fill three separate bowls with the flour, eggs, and panko breadcrumbs. One at a time, dredge the cardoons in the flour, egg and bread crumbs. Transfer each to a plate until ready to fry.

3

In a pan with high sides, heat 2 inches of canola oil to 350°. Line a plate with paper towels and set aside. Working in batches, fry the breaded cardoons until golden brown, about 1 to 2 minutes. Use tongs to flip the cardones onto both sides. Once fried, transfer the cardones to the prepared plate and set aside.

PASTA INSTRUCTIONS
4

Cook the fettuccine noodles according to the package.

5

Heat the oil, thyme, and crushed garlic in a shallow pan over low heat, stirring frequently, until lightly browned.

6

Add the Gorgonzola cheese and melt slowly. Do not let the mixture boil.

7

Toss the fettuccini noodles in the Gorgonzola pan.
Serve the pasta on top of a bed of arugula. Top with fried cardones, parmesan cheese, and chopped parsley.

Gorgonzola Fettuccine with Cardoons

Sweet Pea Living | Gorgonzola Fettuccine with Cardoons | Vegetarian

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4 thoughts

  1. Thx for introducing me to a new veggie! I’m not often stumped but after seeing your post I had to research cardoons 😊 and now I’m eager to cook with them.

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