Відео

Thanks so much!

Make sure to add enough oil if you don't have a non stick pan

It really makes no big difference as long as it's covered.

The highest setting- just like when you make pizza.

I'm so glad you enjoyed it!

Sure!

Now i do too!

I'm so glad you like it! Wish I was your neighbour! 😉 Enjoy!

Thank you- I'm so glad you liked them!

Thank you!

@@strazzanticucina Np! I will tell my mom to do these they look delicious

@@strazzanticucina Np! I will tell my mom to do these they look delicious

My pleasure! So glad you enjoyed it!

I would use a neutral tasting cooking oil like sunflower or better still peanut oil, as it doesn't burn/smoke so easily.

So glad you liked it!

I'm not sure what you mean by mixer- the only thing I used in this video was a simple hand whisk.

I'm so glad it brought back nice memories for you!

@@strazzanticucina I’m going to make it soon. 🥰

Come on down and I'll make it for you!

How wonderful!

That's awesome!

Sounds like a nice idea too!

Because this is the way they do it in Sicily. You want to Americanize it, you do it at your house.

These are just regular Chinese egg noodles- you can get them at any Asian supermarket or even in most regular supermarkets.

Here in Europe ( the South of Italy) the season is from November till maybe March.

@@strazzanticucina Thanks. I will plant them again.

Yes sorry about that, I don't have any possibility to do good audio at the moment, which is why I stopped doing any videos with actual sound recording long ago. Hopefully at some point I will able to get some equipment and do better. 🙏✌️ I am still trying to learn to do this and only have a simple phone to record with. I hope you enjoy the other videos more.

I'm so glad you enjoyed it!

Thank you too! I'm so glad you enjoyed it! Best wishes from the South of Italy!

Absolutely! That's the great thing about them 🙂 make sure they are untreated though and don't bake them too long.

@@strazzanticucina such a promt reply! Thank you so much i will go try it rn

@@Ijhkvyj7556 I'm sure you will love them! The only part that SOMETIMES is a little tough to eat, is the stem in the middle- otherwise they go like potato chips and turn crunchy and deliciously lemony :-)

Thank YOU! I'm so glad you like it! :-)

Thanks so much for writing! There's no vegetable quite as Sicilian as cardoons! I hope to get some more soon! We do occasionally get them here in Lecce, but they just don't know how to cook them here so we don't get them so often.

Hi there, sounds like lovely memories. I found the plant and it happens to grow perennially here in NC. I planted it as an ornamental, but came here to learn to cook it.

That's a shame- thanks for commenting all the same!

You did not need to post that, who cares you gave up olive oil and cheese,

​​@@brendawood6712ditto, right back at you.

@@brendawood6712 He/she's free to post whatever he/she wants... you don't have to comment about it though.

So glad you like it- I may try it your way too! Sounds good!

I put my instructions on the new videos in words... I am shy in front of the camera.

@@strazzanticucina you did great ! I can’t wait to try to make it 😀

@@mariyae5201 thank you!

Thank you! I'm sorry about that- did you watch on your phone or on the computer? I'm still trying to figure out the best way to make these videos 🙏 I will see what I can do in future!

@@strazzanticucina I only have an iPhone & don’t have a computer-so sorry. I’m 75 years old so I try my best.

Thanks so much neighbour!

I'm so glad you like it- thank you!

Thank you! I hope you enjoy them! :-)

I'm so glad you like them- they are starting to come into season now! Enjoy!

Thanks so much!

Thanks so much! You should try it!

Oh, absolutely ;-) - at least you have heard of me!

@@strazzanticucina LOL And I won't forget you!

@@MrTBoner1 ❤️

@@MrTBoner1 <3

I'm glad you appreciate the video despite the sound... I am just starting out doing this and this old video is from the really early days :-) Thanks again for your comment!

@@strazzanticucina Thank you for replying. I followed your video and prepared some cardoons - I suspect mine are horribly overipe? I chose ribs - of varying sizes - from all over the plants and cooked them for an hour. The word "stringy" barely suffices; you could rig a boat with the results. Im going to have to try again earler next season. Good luck with your channel mate.

@@johndunnartist oh- sorry to hear that! Where do you live? Cardoons are only eaten around Christmas and maybe in January/February- that's the season for them in the South of Italy. You do have to remove a LOT of the sinews- just part of the deal. And only use LARGE stalks- nice, thick and juicy. The smaller ones are not more tender- basically if cardoons are small they consist only of sinews... sigh! But the flavour IS terrific! Thanks for the good wishes and nice having you here!

@@strazzanticucina Ah! Thats interesting. Long growing season then. Here in the southeast corner of England Im picking them way too small. They were, as you say, all sinew. Out of interest, I did extract the heart of a flower spike; it was not much bigger than a coat button, but the flavour was sublime. I will wait on them a while longer and try the stems at Christmas.

@@johndunnartist they need to be 2-3 times as thick as a thick celery stalk... they will easily grow waist high or even taller. Wait till November/December- you will be much happier :-)