Zuppa di Cardo con Polpette

Name: Zuppa di Cardo con Polpette (Cardoon Soup with Veal Dumplings)
Yield: Serves 4
Cuisine: Italian
Ingredients: 1.5 litres chicken stock; 1 cardoon, about 300-400g, trimmed; 60 g veal sweetbreads, pre-cooked and finely minced; 150 g veal, finely minced; 1 egg, beaten; 75 g Parmesan, grated; 1 tbsp very finely chopped parsley; salt and pepper; salt and pepper; ¼ tsp freshly grated nutmeg; 1 tbsp dried breadcrumbs (or as required)

Cardoon Soup with Veal Dumplings

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“In my family, we traditionally had this soup as soon as the first cardoons were available. Their appearance meant winter had started, and it was time for comforting, warming stews and soups. In Piedmont cardoon is also used as the main vegetable to accompany bagna cauda, the famous hot anchovy dip.”

Ingredients

1 cardoon, about 300-400g, trimmed
1.5 litres chicken stock

Europe
Italy
Mediterranean
Soup

Method

Wash the cardoon and cut into chunks 2-3cm long. Bring the stock to the boil and add the cardoon. Cook for 20 minutes or until tender.

Meanwhile, prepare the dumpling mixture by mixing together the minced veal and sweetbreads, the egg, 25g of the Parmesan, the parsley, salt, pepper, nutmeg and enough breadcrumbs to obtain a consistent paste.

While the cardoon is boiling, shape l

Ingredients

Method

Photos