Posts Tagged ‘cardoon’

Add diced cardoon to your mirepoix. When working with cardoon, it must be scraped or peeled, and stored in acidulated water until cooked.

The cardoon brings a pleasant earthiness to the braised beef. Once the meat is braised, cool well, pull the meat, with fork or by hand. Mix with some bread crumb, salt, pepper, parsley, oregano, sage,… Add the braising liquor if more moisture is needed. If too moist, add an egg.

semolina egg olive oil salt and water

stuff fold wet and crimp with a fork

dry for 45 minutes before cook for 5

The pasta machine pays for itself over and over… Stretch, cut with a biscuit cutter and save all the scraps for…

fettucine from the scraps

Good Stuff!


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