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Roasted Radicchio & Brussel Sprouts with Bacon

Roasted radicchio and brussel sprouts with bacon is a side dish that won’t last long. The sweetness of the roasted brussel sprouts & radicchio paired with the fattiness of bacon is delish! We served this side at our last Thanksgiving and this dish was the first to disappear! 

One note to make with this recipe is brussel sprouts and bacon take longer to roast than radicchio. So you gotta pull the pan out half ways through to add radicchio. It’s worth it and everything be we roasted perfectly! 

Step 1 Cook brussel sprouts & bacon

Roasted Radicchio, Brussel Sprouts, and Bacon

Step 2 Add radicchio and roast Roasted Radicchio, Brussel Sprouts, and Bacon

#alltheflavors 

Roasted Radicchio, Brussel Sprouts, and Bacon

Check out our other roasted radicchio/ chicory recipes! Grilled Treviso 

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Roasted Radicchio & Brussel Sprouts with Bacon

Roasted Radicchio, Brussel Sprouts, and Bacon

Looking for a way to spice up those brussel sprouts? Just add radicchio & bacon! This is a crowd pleaser visually & taste! Brought to thanksgiving last year & these side disappeared before the turkey.

  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes

Ingredients

  • 1 head of Joe’s Radicchio
  • 1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
  • 3-6 slices of bacon
  • 3 tablespoons olive oil
  •  salt & ground black pepper to taste

Instructions

  1. Preheat oven to 400 degrees F. 
  2. Wash Radicchio & brussel sprouts.
  3. Cut radicchio in half & slice radicchio thinly & trimmed Brussels sprouts in half. Slice sliced bacon into 1/2 inch pieces. 
  4. On a baking sheet, plac brussel sprouts and bacon and coat with  olive oil, salt, and pepper. 
  5. Roast in the preheated oven for 15 to 20 minutes, shaking pan halfway for even browning.
  6. Pull tray out and add radicchio. place back in oven and roast for another 15-20 minutes. Brussels sprouts should be almost black, bacon fully cooked, & radicchio wilted and almost black, when done. Serve immediately and mangia! 

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Grilled Treviso with Roasted Corn

Grilled treviso and roasted corn salad is the best summer salad you could ask for, hands down! Grilling your salad does take one additional step but it’s so worth it and yummy!!!

Don’t have treviso? It’s okay, sub with romaine in a pinch, but you won’t get the vibrant color like treviso. If you don’t have a grill or stove top, you can always use an oven like in our roasted radicchio & arugula salad 

Grilled Treviso and Roasted Corn Salad 2

Grilled Treviso and Roasted Corn Salad

Grilled Treviso and Roasted Corn Salad

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Grilled Treviso with Roasted Corn

Roasted Treviso and Corn Salad

Nothing says a summer like a grilled Treviso & roasted corn salad! All the summer flavors

  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 4

Ingredients

  • 1-2 ears fresh of corn or 1 cup of frozen corn
  • 1 Avocado
  • 1/2 cup cherry tomatoes
  • 2 heads Joe’s Premium Treviso
  • 4 oz feta cheese
  • Extra-virgin olive oil
  • Balsamic vinegar

Instructions

  1. Wash all fresh produce & pre-heat your grill or stove top to high .
  2. Cut the avocado in half, discard pit, and dice avocado. Slice cherry tomatoes in half. Set aside.
  3. Either over the grill or on stove top with skillet. Add the corn and cook on all sides until some of the kernels have started to blacken, about 5-8 minutes total. Remove the corn from the heat and set aside to cool slightly. If corn was roasted whole, cut the kernels off the cob and place them in a medium bowl.
  4. Drizzle the cut side of the treviso with about 1 tablespoon of olive oil. Sprinkle with a pinch of salt and pepper. Add the trevio to the grill or skillet, cut side down, and cook for 1-2 minutes. Then flip the romaine and cook for an additional 1-2 minutes. Remove from the grill.
  5. Place the grilled treviso cut side up on plate. Top with the corn, avocado, tomatoes, & feta. Drizzle with balsamic & olive oil,  Serve immediately & mangia!

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Fig Butter with Goat Cheese Appetizer

What a better way to celebrate a dinner party than with Fig Butter! It’s so easy and elevates any charcuterie board or appetizer spread. But let’s not just limit this fig butter to appetizer, you can definitely spread some on your morning toast or PB&J (peanut butter and jam) sandwiches. If you’re looking for more fig jam/ butter recipes check out these  

Fig Butter

Oh my word… Honey, Pistachos, Goats Cheese, & Figs 

Goat Cheese & Fig Butter

Time to dig in and let the crowds enjoy

Fig Butter

 

This fig Butter Recipe is adapted from Deeply Rooted Kitchen via Post

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Fig Butter with Goat Cheese Appetizer

Fig Butter with Goat Cheese

This recipe is the perfect appetizers for the cheese lovers! Goat cheese pairs perfectly with this fig butter and is a combo anyone will love!

  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes

Ingredients

-Fig Butter

  • 1lb Fresh Black Mission Joe’s Premium Figs
  • 1 cup water or apple juice
  • 1/4 tbs balsamic vinegar
  • 1/4 tbs lemon juice
  • 1/4 tbs vanilla extract
  • 1/4 tsp ground cinnamon

-1 log fresh goat cheese (depends on crowd size)

-Roasted shelled pistachios

– Honey drizzling

– Crackers  or fresh bread

Instructions

Fig Butter

  1. Wash, desteam, and slice figs in half.
  2. Bring figs, balsamic, lemon, vanilla, and cinnamon to a simmer in a medium pot. Cook, stirring occasionally over low heat, for 20 minutes for until figs are very soft.
  3. Let cool completely and puree mixture in a food processor until smooth.  Adding more water to desired consistency.
  4.  Pour into a glass jar.

Assemble Appetizer

On a small plate, place goat cheese & top with fig butter, drizzle honey & sprinkle pistachios over. Server with crackers or bread! – mangia

Notes

  • Make the fig butter ahead, store fig butter in fridge for up to two weeks or in freezer for up to six months.

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Black Mission Fig Balsamic Vinegar

We are obsessed with balsamic vinegar and when figs are add, it’s like heaven in jar. We recommend using this fig balsamic for drizzling over: 

  • Green salads (with radicchio of course) 
  • Summer caprese salads 
  • Grilled Chicken

This recipe is so simple and easy but does require figs to be simmered. We prefer to cook our fig balsamic to bring out the fig flavors in the balsamic. If you don’t have time or don’t want dishes to clean, try this fig vinaigrette with fresh figs. 

Black Mission Fig Balsamic Vinegar

simmered for 15 minutes 🙂 

Black Mission Fig Balsamic Vinegar

Now that’s just heavenly… 

Black Mission Fig Balsamic Vinegar

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Black Mission Fig Balsamic Vinegar

Black Mission Fig Balsamic Vinegar

We are constantly finding ways to use all our figs when they come in season. We like to use this fig vinegar to top green salad to extend the feeling of summer.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes

Ingredients

Large Batch

  • 1 quart balsamic vinegar
  • 1-2 pounds of fresh black mission Joe’s Premium figs
  • 1/2 cup granulated sugar
  • 1 tbs vanilla extract

Small Batch (fit in mason jar)

  • 1 cup balsamic vinegar
  • 1 cup of fresh black mission Joe’s Premium figs
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract

Instructions

  1. Wash, desteam, and slice figs in half.
  2. Bring figs, vinegar, and sugar to a simmer in a large saucepan. Cook, stirring occasionally over low heat, for 10 minutes- 20 minutes.
  3. Let cool completely and puree mixture in a food processor until smooth. You may need to break up the large batch in a few food processor batches.
  4.  Pour vinegar into a resealable glass bottle or jar.

Notes

  • Opt or reduce granulated sugar if figs are overripe
  • The longer you simmer the figs the thicker the liquid becomes. Ours turned out more like a more like reduction… yummy
  • We used our food processor to blend up with small batch. you may use vitamix blender if there is enough liquid to blend up.
  • Vinegar can be refrigerated for up to 1 month

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Black Mission Fig Crisp

Let’s get figgy wit’ it because when figs are in, they are in! This fig crisp makes summer even sweeter! The figs texture becomes jammy when baked and this recipes is the perfect amount of sweetness (you can even add a scoop of ice cream if you’re feeling it).  

 

Why we love fig season

  1. When figs are in season (August/ September) most of your typical summer fruits are winding down like stone fruit & berries
  2. The most flavorful figs are figs harvested in season 
  3. Figs bring out emotions and bring back some great memories. What can we say, we too jump up and down when we spot them at the store 🙂 

We deiced to try out this fig crisp because well crisp are our favorite and a go to recipes! They are quick, make little mess, and so versatile. 

  • Key ingredient: Butter, Sugar (granulated and brown), and flour
  • Variable ingredients: fruit for filling (fresh, frozen, or canned,) and nuts for topping 

We may need to take a break and make this again… 🙂 

ps if you like this recipe try out this fig ricotta cake. it’s amazing! 

Recipe adapted from Sunset Mag recipe   

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Black Mission Fig Crisp

When black mission figs are in season it’s time to celebrate with a delicious fig crisp perfect for any late summer gathering.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 8

Ingredients

Filling 
  •  cup granulated sugar
  •  1 tbsp each cornstarch
  •  1 tsp eah lemon zest
  • 1 tsp vanilla extract
  •  3 tbsp lemon juice
  •  ½ tsp cinnamon
  •  2 ½ lbs Joe’s Black Mission figs, stems removed, halved lengthwise
Crumble 
  •   cup each flour
  •  cup light brown sugar
  •  ¼ tsp kosher salt
  •  ½ tsp each vanilla extract
  • 1/2 tsp lemon zest
  •   cup chopped walnuts
  • 1 stick cold salted butter, chopped

Instructions

  1. Preheat oven to 350°.
  2. Make filling: In a large bowl, combine granulated sugar, and cornstarch. Stir in remaining ingredients except for figs. Gently stir in figs and let stand 15 to 20 minutes.
  3. Make streusel: In a large bowl, combine flour, brown sugar, and salt. Stir in vanilla, lemon zest, and walnuts. With a pastry cutter or knit & fork cut butter into flour mixture until butter is completely blended and coarse lumps form.
  4. Transfer to 9×13 inch baking dish (oven safe) and evenly cover crumble over filling.
  5. Bake until filling is bubbling and crisp is deep golden in center, 30 minutes. Let cool on a rack at least 25 minutes.

Keywords: Fig Crisp

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Simple Agretto

Agretto/ Agretti, also known as Monk’s Beard, is an Italian spring green that is very popular in Tuscany. This strange plant resembled chives but don’t let that fool you, it taste nothing like chives.  Fun fact about agretto, in the middle ages, the plant was puréed into a juice and drank or poured directly on open wounds to heel infections and bee stings. 

Agretto

Here is the low-down on agretto: 

Scientific name is Salsola Soda and it’s an Italian spring green that germinates in the cold and then grows during the spring. 

Availability is June- September with limited quantities planted each season, grown in raised planter boxes. 

Flavor profile is salty, marine-tasting, and slightly crisp, even after it’s been cooked.

When cooking with agretto keep it simple, no need to be fancy. Most popular dishes are sauteed with lemon and EVOO. 

Agretto

Since the flavors of resembles the sea, agretto pairs well with seafood dishes. 

  • Salmon
  • Pasta with clams
  • Swordfish
  • Anchovies

Simple Agretto Dinner

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Simple Agretto

Agretto/ Agretti is an Italian spring green that germinates in the cold and then grows during the spring. It’s flavor profile is marine-tasting and slightly crisp, even after it’s been cooked.

  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10 minutes

Ingredients

  • 1 tablespoon course salt
  • 2 bunches agretti, about 12 oz
  • ¾ medium lemon, juiced
  • 2 tablespoons extra virgin olive oil

Instructions

  1. Bring a large pot of water to boil, add the course salt then the agretti. Cook for 5-10 minutes or until tender.
  2. Drain then combine with lemon juice and olive oil.

Notes

  • Serve warm or cold.
  • Pair with seafood

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Radicchio Risotto

Who doesn’t love a warm creamy filling risotto?! This radicchio risotto recipe is by far our favorite! And did we mention you can cook with either white or red wine?! There is one visual difference with switching up the wine, can you guess what is it… The risotto will be a more vibrant purple if you cook with red wine, kind of fun right?! If you want to learn more about cooking with different wines, check out this fun article by Wine Enthusiast

Don’t have radicchio? It’s okay just sub for Treviso or Tradivo if you can find it 🙂 

This risotto was made with Red Wine… 

Radicchio Risotto

and this risotto was made with white wine… Can you see the color difference?!

Radicchio Risotto

Whichever wine you decide to cook with, just make sure you leave enough or open a fresh bottle to serve a little vino with the finished risotto & sharing with others is caring.

Radicchio Risotto

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Radicchio Risotto

Radicchio Risotto

This risotto is creamy and when the radicchio is sauteed with the onion it brings out a slightly sweet flavor. Pairs well as a side dish to red meat entrees or as the main dish paired with a simple salad. Serve with a glass of wine for those 21 + over.

Ingredients

  • 1  head Joe’s Radicchio, washed, cored
  • 1  head Joe’s Radicchio, washed, cored,  & thinly sliced
  • ½ red onion, finely chopped
  • 2 garlic cloves, minced
  • 4 tbsp butter
  • 1 ½ cups Arborio
  • 1 cup white wine
  • 4 cups vegetable stock
  • ½ cup Parmesan cheese, finely grated (optional)
  • Salt and pepper to taste

Instructions

  1. Sauté the onion with butter over a medium low heat in a deep pan. When soft and translucent, add radicchio, garlic, and salt stirring for 5 minutes. Add rice and cook until translucent around edges.
  2. Turn heat up to med high & add the white wine. Let simmer rapidly until the liquid has evaporated.
  3. Turn heat back down to med & add stock, a cup at a time, letting the rice absorb most of the liquid before adding. This takes  approximately 35 minutes.
  4. Risotto rice is ready when al dente not too hard or too soft. Remove from heat add the parmesan cheese, if desired but this risotto is creamy byself so don’t add too much.
  5. Season to taste with salt and pepper & serve immediately. Mangiare.

Notes

  • Use red wine for more vibrant purple color 🙂
  • do not need to add Parm

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Cardone Meatball Soup

Cardone Meatball soup is one of my all time favorites soups for two reasons: 

  1. Cardone is a vegetable that isn’t normally added in soups and when it is, it add a totally different texture and flavor. If you need help preparing your cardone see this post of Cardone Prep
  2. HOMEMADE meatballs! That’s it. 

Also, if you can serve it with a crusty bread please do! This bread is from Golden Seaf and is the best in Monterey Area! 

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Cardone Meatball Soup

Cardone Soup
  • Author: Francesca Marchini

Ingredients

  • pound ground turkey
  • garlic cloves, peeled and minced
  • 2 large eggs
  • bunch fresh Italian flat leaf parsley, wash & trimmed (extra for garnish) 
  •  1/2 cups bread crumbs, homemade or bought
  • 1 bunch of Joe’s Premium cardone
  • 1 lemon (cardone prep)
  • Large pot of homemade chicken stock or 32 oz of chicken broth
  • Salt and pepper to taste

Instructions

  1. Cardoon Prep: Wash & De-rib the back of cardone with a peeler or knife. Cut each stalk into 3- 4” pieces. Place  in a pot of water with a cut lemon. Bring water to boil and cook for 30- 40 mins or until tender.
  2. Make Meatballs: In a large deep bowl, place the ground meat and break it up a bit mash in the 2 eggs, garlic, and bread crumbs, 1/2 of the fresh chopped parsley, and season with salt and pepper. Make sure ingredients are combined well. Shape small meatballs (teaspoon size) with hands and set side.
  3. In a large deep nonstick skillet, add some olive oil and place on medium heat. Add the meatballs without crowding and brown them lightly until golden in color and cooked through. Remove and cook all remaining meatballs until mixture is done. Set aside.
  4. In a large soup stock pot add the stock and fresh parsley and let simmer for 10 minutes. Add the cooked meatballs and cooked cardone.
  5.  Simmer for no more than 15 minutes and serve immediately in garnish with grated Parmesan cheese & fresh chopped parsley.

Notes

  • Cardone & Meatballs can be prepped/ cooked up to 48 hours in advance.
  • Substitutes for ground Turkey are veal or chicken
  • Serve with a crusty bread is always encouraged 🙂

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Radicchio, Prosciutto, & Mozzarella Salad Cups

 

These salad cups is where it’s at! If you’re looking for a dish that is under 10 minutes to put together this is the one! This dish is so pretty for any occasion and is the perfect appetizer or personal salad. If you can’t find radicchio at your local store try using other chicories like castelfranco, treviso, or endive. If using treviso or endive you will want to find pearl size mozzarella. 

 

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Radicchio & Mozzarella Salad

This salad is not only a show stopper for looks but for flavor too!

  • Author: Francesca Marchini
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10

Ingredients

  • Fresh Ball Mozzarella
  • Prosciutto
  • 1 head of Joe’s Premium Radicchio
  • fresh dill fronds
  • 1/2 lemon zest
  • Extra- virgin olive oil

Instructions

  1. Washed radicchio, core & tear off whole leaves & pat dry
  2. Place prosciutto & mozzarella cheese in radicchio cup
  3. Top with lemon zest, dill fronds, Salt & pepper, & EVOO all to taste
  4. Serve and mangia

Notes

  • Qualities for ingerentints are up to how many people you will be serving. 1/2- 1 ball of Mozzarella & 2 slices of Prosciutto is sufficient per person
  • Burrata is an excellent sub for mozzarella
  • You can omit Prosciutto for vegetarians

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Radicchio and Acorn Squash Salad

Radicchio and Acorn Squash Salad is going to be the biggest hit at your next fall gathering. This salad has not one but two Chicories! Radicchio & Castelfranco! Can you spot the castelfranco?! 

Fall the the perfect time of year to start adding some more filling ingredients to your salads. We love adding a variety of winter squashes! Acorn is one of our favorites, but we also love delicata, butternut, and queensland pumpkins. 

It has the best of  your fall favorites:

  • Acorn Squash
  • Pomegranates
  • Fuyu Persimmon
  • Bosc Pear
  • Pumpkin Seeds 

With all those fall goodies this salad is colorful and beautiful! We’ve paired this salad with a light vinaigrette to give this salad a light taste. 

Bring this dish to your Thanksgiving or friendsgiving gathering. This salad is light, colorful, and will leave plenty of room for those heavy comfort foods like mashed potatoes, green bean casserole, sweet potato casserole, stuffing. 

Pair this Salad with a light Vinigaret

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Radicchio and Roasted Acorn Squash Salad

Radicchio and Acorn Squash Salad

This fall inspired salad will be a winner at all your fall gatherings. Paired with a light vinaigrette and full of colorful fruits that make this salad light so there will be plenty of room for those comfort food dishes in your belly.

  • Author: Francesca Marchini

Ingredients

Salad

  • 1 large acorn squash
  • 1 head of Joe’s Radicchio
  • 1 head of Joe’s Castelfranco
  • 1 head of green leave or butter lettuce
  • 1 medium pomegranate aril (about 1/2 cup)
  • 1 medium fuyu persimmon
  • 1 medium bosc pear
  • 1/4 cup of pumpkin seeds

Vinaigrette

  • 1 small clove garlic
  • 2 teaspoons Dijon mustard
  • 3 tablespoons white wine vinegar
  • 3/4 cup extra-virgin olive oil
  • salt and freshly ground black pepper

Instructions

  1. Preheat oven to 350 degrees and wash all fresh produce.
  2. Cut the acorn squash into thin slices & place on baking sheet. Coat in oil olive and roast in oven for 20 minutes or until cooked through and easy to pierce with a fork.
  3. Thin slice radicchio, castelfranco, lettuce greens and place in large bowl. Thinly slice bosc pear & fuyu persimmon.
  4. Combine garlic, mustard, vinegar, and in a small bowl and whisk to combine. Whisking constantly, slowly drizzle in olive oil. Season to taste with salt and pepper.
  5. Mix in roasted acorn squash, pomegranate arils, pear, persimmon, & pumpkins seeds on salad greens.
  6. Dress and toss salad before serving. Enjoy!

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Radicchio & Artichoke Bake Dip

Ready ready for this flavorful Radicchio & Artichoke Bake Dip with Parmesan & blue cheese! This dip will have your crowd coming back for more. This dip is super easy and only take about 15 minutes to prep. 

 

This app is perfect for: 

  • Cocktail Parties
  • Holiday parties
  • Super bowl
  • Easter
  • Family gathering

Radicchio Dip

Top Ingredients: 

  • Radicchio (obvi)
  • Artichokes 
  • Parm Cheese
  • Blue Cheese
  • Sour Cream 

 

Radicchio & Artichoke Bake Dip

How Yummy does this look?! 

Radicchio & Artichoke Bake Dip

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Radicchio & Artichoke Bake Dip

Mix up those appetizers at your next party and put out this flavorful Radicchio & Artichoke Dip! Let’s not forget it has two cheese, Parmesan & blue cheese 🙂

Ingredients

  • 2 heads Joe’s Premium Radicchio
  • 1 (14 ounce) can Artichoke hearts, drained & chopped
  • 1 cups Parmesan cheese, finely grated
  • 1 cups blue cheese crumbles
  • 2/3 cup sour cream
  • 1/3 cup mayonnaise
  • 2 teaspoons garlic, minced

Instructions

  1. Preheat oven to 375
  2. Wash & cut radicchio into half & shave into finely
  3. In a sauce pan over medium heat with olive oil, cook radicchio down until wilted
  4. In a large bowl mix together Parmesan, blue cheese, artichoke heats, cooked radicchio, garlic, sour cream, & mayonnaise.
  5. Place mix into a oven save baking dish & bake for 20-30 minutes.
  6. Serve with crackers or bread

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Cardone Gratin

Cardone Gratin is the ultimate Italian holiday side dish! This dish is one of my favorites and can be totally dressed up with fancy cheeses like gruyere or dressed down with a simple basmele sauce. it’s totally up to you. in this recipe with stuck with keeping it simple and letting the cardone favors speak for themselves. 

But before we talk about the recipe let’s admire Cardone in the field, so PRETTY! 

Cardone- Farm- Gratin

And check out the farmers Jeff & Joe Marchini <3

Cardone- Farmer- Gratin

Make sure you prep your cardone from our previous post which includes three simple steps

  • washing
  • de-ribbing
  • boiling for 45 minsCardone- Kitchen- Gratin

     

Simple dish of wholesome ingredients. Cardone Gratin

Now I bet your mouth is watering.

Cardone Gratin

YUM

Cardone Gratin

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Cardone Gratin

Cardone Gratin is the ultimate Italian holiday side dish! This dish is one of my favorites and can be totally dressed up with fancy cheeses like gruyere or dressed down with a simple basmele sauce (similar to scalloped potatoes). Cardone Gratin is a simple dish that is very versatile and you can sub anything to fit your personal preferences.

Ingredients

  • 3 pounds Cardone (1 bunch)
  • 1 lemon
  • 4 tablespoons all-purpose flour
  • 4 tablespoons butter
  • 2 1/2 cups of milk
  • 1/2 cup finely grated Parmesan cheese
  • salt and ground black pepper to taste
  • Fresh Parsley, chopped

Instructions

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish.
  • Cook Cardone: Wash & De-rib the back of cardone with a peeler or knife. Cut each stalk into 3- 4” pieces. Place  in a pot of water with a cut lemon. Bring water to boil and cook for 30- 40 mins or until tender.
  • Basemele Sauce: Melt the butter in a saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don’t let it brown — about 2 minutes. Add the milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat.
  • Spread 1 layer Cardone slices (precooked) into the bottom of the prepared baking dish. Top with basemel sauce & Parmesan cheese.  Repeat & top with little extra Parmesan. 
  • Bake in preheated oven until potatoes are tender, 45 to 60 minutes.
  • Add fresh parsley for color  & Mangia.

Notes

  • For a creamy gratin add more basmele sauce
  • If using a basmele sauce you may add fresh bay leaf & peppercorn (3-5) while cooking to add favor. just make sure you remove before assembling gratin
  • If you want to use more cheese sub gruyere cheese for Parmesan

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