I’m literally in tears. I have missed this so much since my childhood. I wasn’t even sure what they looked like. I just remember my Grandma Ann always saying it was a lot of work, but this vegetable was part of our Thanksgiving and Christmas feasts.
Thank you very much for sharing this recipe! I have lots of cardi in my veg patch and I am so glad to have found your wonderful recipe. I can't wait to prepare mine alla maniera della mamma :-)
Great recipe. I am in the high desert of northern Nevada and mine have just shot up to nearly 5 feet. I'm using them now. I'm going to try to prepare, cook, and freeze them for the rest of the year.
My dad makes these every year for Thanksgiving and Christmas passed down through generations. He recently passed away and I'm trying to find our recipe. This looks very close to ours. THANK YOU!! We do put a little garlic powder in the batter as well.
My Aunts and Great Aunts would leap out of the car and pick them on the side of the Road on Old Lake Shore Road and forage for them. They were delicious. 😋
Thanks for the video! Very nice speaking voice with good instructions and easy to follow. I am growing a couple in big pots so hopefully I will try this out soon. It's interesting the history of it all the way back to ancient Rome and Greece. I think there is another plant root called salsify or scorzonera, like a black parsnip that is from the Mediteranean that I might try to plant.
Thank you! I was thinking about this the other day as we get close to the holidays, haven't had them in years! You make them like my mom used to, going to look for them and make them this year :)
Nonna always made these, because they were my favorites. When they came from Sicily, they went to Rochester,NY, where I was born. I'm guessing that there was a large Italian/Sicilian population there, because they were easy to find. Is there an English word that they might be sold under? For some reason, I always thought that they were burdock or dandelion greens.
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.
why not make lots of little pancakes and serve an individual cardoon (as shown in recipe) on the top? If wanted, it could be lightly rolled around to eat, or... dipped into a dipping sauce...... ?
You might try the Alemany Farmer's Market on Saturday mornings. Otherwise it's super easy to grow in the bay area! Plus its a gorgeous plant! Some of the larger nurseries may have young plants for sale. Sorry, I battered, fried and ate all mine this year already or I would share!
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 :-)
I’m literally in tears. I have missed this so much since my childhood. I wasn’t even sure what they looked like. I just remember my Grandma Ann always saying it was a lot of work, but this vegetable was part of our Thanksgiving and Christmas feasts.
I'm so glad it brought back nice memories for you!
@@strazzanticucina I’m going to make it soon. 🥰
Thank you very much for sharing this recipe! I have lots of cardi in my veg patch and I am so glad to have found your wonderful recipe. I can't wait to prepare mine alla maniera della mamma :-)
I'm so glad you like it! Wish I was your neighbour! 😉 Enjoy!
Great recipe. I am in the high desert of northern Nevada and mine have just shot up to nearly 5 feet. I'm using them now. I'm going to try to prepare, cook, and freeze them for the rest of the year.
That's awesome!
I started growing Cardoon for flower arranging but was looking for a recipe for the stalks.
These look delicious, thank you for the inspiration 💚
My dad makes these every year for Thanksgiving and Christmas passed down through generations. He recently passed away and I'm trying to find our recipe. This looks very close to ours. THANK YOU!! We do put a little garlic powder in the batter as well.
So glad you like it- I may try it your way too! Sounds good!
My Aunts and Great Aunts would leap out of the car and pick them on the side of the Road on Old Lake Shore Road and forage for them. They were delicious. 😋
How wonderful!
I will be harvesting my cardoon leaves tomorrow & cooking them just like this! Thank you for sharing 🙏❤️
Thank you! I hope you enjoy them! :-)
Thanks for the video! Very nice speaking voice with good instructions and easy to follow. I am growing a couple in big pots so hopefully I will try this out soon. It's interesting the history of it all the way back to ancient Rome and Greece. I think there is another plant root called salsify or scorzonera, like a black parsnip that is from the Mediteranean that I might try to plant.
Thank you! I was thinking about this the other day as we get close to the holidays, haven't had them in years! You make them like my mom used to, going to look for them and make them this year :)
I'm so glad you like them- they are starting to come into season now! Enjoy!
Nonna always made these, because they were my favorites. When they came
from Sicily, they went to Rochester,NY, where I was born. I'm guessing
that there was a large Italian/Sicilian population there, because they
were easy to find. Is there an English word that they might be sold
under? For some reason, I always thought that they were burdock or
dandelion greens.
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.
What kind of mixer is that? Thank you for the inspiration!
I'm not sure what you mean by mixer- the only thing I used in this video was a simple hand whisk.
Now I want to make parmesan pancakes
Now i do too!
A high quality vegetable peeler will also work, instead of the knife.
Absolutely!
Nice. I only not sure Sicilians would go for Parmigiano here as well as I am absolutely sure Italians would not call Parmigiano a Parmesan :)
why not make lots of little pancakes and serve an individual cardoon (as shown in recipe) on the top? If wanted, it could be lightly rolled around to eat, or... dipped into a dipping sauce...... ?
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.
What kind of oil do you use for frying?
10:54
I would use a neutral tasting cooking oil like sunflower or better still peanut oil, as it doesn't burn/smoke so easily.
Several years ago, I grew cardoons. I never found anything that told when to harvest them. I got rid of them.
Here in Europe ( the South of Italy) the season is from November till maybe March.
@@strazzanticucina Thanks. I will plant them again.
I am in san fransisco from where can i buy it i need it so bad
You might try the Alemany Farmer's Market on Saturday mornings. Otherwise it's super easy to grow in the bay area! Plus its a gorgeous plant! Some of the larger nurseries may have young plants for sale. Sorry, I battered, fried and ate all mine this year already or I would share!
I just picked mine in Buffalo, New York.
Why do you need it so bad?
@@digitaldemocracyai-rob i am prégnant and i’m craving it
@@colleenspivey4319 Me, too!!!
Great to see how cardoon is prepared - I have enough to feed us for a month - but *oof* that sound quality is in a losing battle with the musac!
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 :-)