CookEat Recipe
Cardoons with Eggs in a Baking Pan
Short cardoon pieces lightly floured and browned in oil before beaten eggs are poured around them and gently set.
Method
Steps
Step 1
Gather the ingredients: 500 g trimmed cardoon ribs, after removing tough outer ribs and strings; 30 g plain flour; 3 tablespoons olive oil; 3 eggs; Salt and black pepper; Water for boiling and cooling.
Step 2
Remove every tough string from the cardoon ribs. Put them in boiling salted water and cook for about 20–30 minutes, until partly tender. Transfer immediately to clean cold water to keep them from darkening, then drain. Cut into short pieces, about 4–5 cm, and dry well.
Step 3
Dust the pieces with flour and shake off the excess. Heat the olive oil in a broad shallow ovenproof pan over moderate heat. Add the cardoons in one layer and season with some of the salt and pepper. Cook for about 10–15 minutes, turning until browned on both sides and tender.
Step 4
Beat the eggs with the remaining salt and pepper. Only after the cardoons have browned, pour the eggs evenly over and between them. Put the pan in an oven heated to 170°C for about 8–12 minutes, until the eggs have just set and reach 74°C. Remove promptly so the eggs remain tender, and serve hot from the pan.
Step 5
For the frying-pan variation, brown the cardoons in a frying pan in the same way, add the seasoned eggs and cook gently, covered, until set to 74°C. This produces a firmer frittata-style dish. Do not dip the floured cardoons in egg before frying: the eggs are added after browning.
Cooked it? Rate it.
Cooked 0 times