His actual title is cardi, however right here in Tuscany they’re often called carducci in addition to hunchbacks, all due respect to the nice Giosuè in fact!
Getting ready gobbies could also be tedious, they should be cleaned fastidiously and with a pleasant pair of gloves for per week in order that the fingers do not get black, however they’re a divine dish.
In addition to being remade, it’s splendidly fried, notched, gratinated and in addition why not, boiled and flavored with good oil!
150 gr. tomato puree
additional virgin olive oil
Wash, reduce the thistle ribs into items of about ten centimeters, take away the toughest ribs with a knife. Boil in salted water for greater than half an hour.
Fry the garlic in additional virgin olive oil, then add the tomato puree.
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