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Venice Recipes and Curiosities from the Venetian Cuisine
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page 17 of 20
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Thanks to the forum "Gastronomia e Ricette". This recipe collected by Umberto Sartori |
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Castraure
Artichoke Buds
- Ingredients (fryed):
- Artichoke Buds
- 00 wheat flour
- egg
- frying oil
- salt
- Ingredients (stewed):
- Artichoke Buds
- garlic
- parsley
- olive oil
- salt
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- Modus Operandi to fry
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Remove, if any, the external wooden leaves and cut lengthwise the buds with the stipes .
Crumb the quarters with egg and wheat, then fry them in abundant oil. Dry on some blotting paper strewing with salt.
- Modus Operandi to stew
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Remove, if any, the external wooden leaves and leave the buds whole.
Set the artichokes in a pot, strew them with minced garlic and salt, then cover the artichokes with water.
When all the water is evaporated, take off from the fire, set on a dish and strew with minced parsley and olive oil..
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E Castraure
Artichoke Buds
Sliced lengthwise, they can be eaten even uncooked, dipping them in a moisture of olive oil, pepper and salt (pinzimonio).
E Castraure
Artichoke Buds
The isles of the Lagoon of Venice, and the Venetian Coastal are famous for a high quality artichokes production. They are much smaller than, I.E. the Roman artichokes, but very tasty.
The castraure are the first buds to come from the plant each year, which are cutted away to improve the productivity of the plant.
A single artichoke plant, after this operation, can produce more than one hundred chilos of artichokes in one season.
The most famous island for castraure production is the isle of Sant´Erasmo, where a fair is made in the season of the buds cutting.
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