Home Typical food and wine Recipes Side dishes Gobbi alla perugina (“Hunchback” Cardoons Perugia-style)
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Side dishes

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Gobbi alla perugina (“Hunchback” Cardoons Perugia-style) PDF Print E-mail

INGREDIENTS FOR 4 PEOPLE

800 g cardoons

300 g skinned tomatoes

150 g veal

150 g pork

2 eggs

Extra virgin olive oil

Onion, carrot, celery

salt and pepper

flour, Parmesan cheese.

Clean the cardoon, removing the external filaments and cut them into equal sized pieces. Boil the in salted water, drain and leave to cool. To prepare the meat sauce, chop the onion, celery and carrot and fry them. Add the veal and the pork and then add the tomatoes, salt and pepper. At this point, flour them and then dip them in beaten egg with salt and pepper and fry in plenty of boiling oil. Pour some sauce into a buttered oven dish and then add the fried cardoons in layers, alternating them with sauce and grated Parmesan cheese.

Cook in a preheated oven at 180°C for at least half an hour and serve hot.


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