Spotted Spanish oyster plants (thistles) and breadcrumbs

Ingredients: 1 kg cardoncelli thistles, 150 g fresh breadcrumbs, 50 g grated pecorino cheese, garlic, chopped parsley, salt, pepper, olive oil.

Boil the trimmed thistles in salted water. 

Mix together the cheese, breadcrumbs, garlic, parsley and season with pepper. In a frying-pan make two layers of boiled thistles, seasoning each layer with the breadcrumb mixture and a drizzle of olive oil. Add some cooking water from the thistles and cook over a low heat for 20 – 30 minutes until most of the water is absorbed and the vegetables are tasty. 

Alternatively, the dish can be cooked in the oven for 20 minutes at 180° C. 



Inserisci i tuoi dati qui sotto o clicca su un'icona per effettuare l'accesso:


Stai commentando usando il tuo account Chiudi sessione /  Modifica )

Google+ photo

Stai commentando usando il tuo account Google+. Chiudi sessione /  Modifica )

Foto Twitter

Stai commentando usando il tuo account Twitter. Chiudi sessione /  Modifica )

Foto di Facebook

Stai commentando usando il tuo account Facebook. Chiudi sessione /  Modifica )


Connessione a %s...