Parmigiana is one of Italy’s most iconic dishes, loved and recognized worldwide. An intriguing variation that many might not be familiar with is the cardoon parmigiana, hailing from Umbria. While the classic dish’s origins are hotly contested between Sicily and Campania, this unique take on parmigiana adds a new twist to the story. And no, if you were thinking of chicken parmesan, you’re off track – chicken parmesan doesn’t have root in Italian cuisine!
The star of this dish is the cardoon, an extraordinary vegetable that resembles celery stalks but surprises with a flavor akin to artichoke. What better way to elevate its flavor than with a rich, savory meat sauce? Enter the cardoon parmigiana, also known as “gobbi alla perugina”, as this recipe is traditionally associated with the Umbrian city of Perugia, though it’s also widely enjoyed in regions like Lazio and Marche.
If you’ve never considered preparing a cardoon parmigiana, now is the perfect moment to tie on your apron and dive into this delicious masterpiece! The recipe is relatively straightforward, requiring about 40 minutes of preparation followed by an hour of cooking.
Ingredients (for a 30×20 cm baking dish)
- 1 kg Cardoons
- 500 g Peeled tomatoes
- 200 g Ground veal
- 200 g Ground pork
- 50 g Celery
- 50 g Carrots
- 50 g Yellow onions
- 250 g All-purpose flour (type 00)
- 150 g Grated Parmigiano Reggiano PDO
- 4 Eggs
- 40 g Extra virgin olive oil
- 500 ml Peanut oil (for frying)
- 1 Lemon
- Fine salt to taste
- Freshly ground black pepper to taste
Cardoon Parmigiana: Cooking Process
- To begin your cardoon parmigiana, start by preparing the rich tomato and meat sauce. Finely chop the celery, carrot, and onion, then sauté them in a pan with a drizzle of extra virgin olive oil until fragrant.
- Add the ground veal and pork, browning the meats for a few minutes, and then stir in the peeled tomatoes. Season with salt and pepper, and allow the sauce to simmer for about 30 minutes over medium heat. You’ll know it’s ready when it reaches a luscious, thick consistency.
- While the sauce is cooking, move on to cleaning the cardoons. Discard the tough, bitter outer ribs and focus on the more tender and flavorful inner ribs. Use a vegetable peeler to strip away the fibers, then cut the cardoons into 6-7 cm pieces to ensure even cooking.
- Immediately submerge the cardoon pieces in cold water with the juice of a lemon (this will prevent them from browning). Drain and blanch the cardoons for 2 minutes in boiling salted water, then let them drain thoroughly so they can cool.
- In a small bowl, beat the eggs with a pinch of salt and freshly ground black pepper. Dredge the cardoon pieces in flour, then dip them into the beaten eggs.
- Fry a few pieces at a time in hot peanut oil (make sure the temperature stays between 170-180°C, checking with a cooking thermometer). Fry for about 4-5 minutes, or until the cardoons are golden and crispy. As they’re done, transfer them to paper towels to absorb any excess oil.
- Spread a layer of the rich meat sauce on the bottom of a 30×20 cm baking dish, ensuring it’s evenly distributed. Lay the fried cardoons in a single layer on top. Once the first layer is in place, add another layer of sauce and sprinkle generously with grated Parmigiano. Continue layering cardoons with sauce and cheese until you’ve used all the ingredients.
- For the final touch, sprinkle the remaining Parmigiano over the top. Bake in a preheated oven at 180°C for 25 minutes in static mode (or 160°C for 15 minutes if using a fan-assisted oven). For a beautifully crisp crust, switch to grill mode for the last 5 minutes of cooking.
- Let the cardoon parmigiana rest for about 5 minutes before serving. Buon appetito!
Storage and Tips
You can store your cardoon parmigiana in the refrigerator for up to 2 days by covering the baking dish tightly with plastic wrap. If you’ve used only the freshest ingredients, it can also be frozen for later enjoyment.
For a delightful twist, try the “white version” of cardoon parmigiana. Simply swap the tomato sauce for creamy béchamel and layer in slices of cooked ham for extra richness. To elevate the flavor of your tomato sauce, consider adding a few fresh basil leaves at the end of cooking, or for a touch of heat, toss in a pinch of fresh chili pepper during the sauté.
