Salsicce con indivia, patate, “gobbi” e broccoli

Name: Salsicce con indivia, patate, “gobbi” e broccoli (Sausages with curly endive, potatoes, cardoons, and broccolo romanesco)
Cuisine: Italy
Ingredients: 1 head cardoons, about 7 ounces (200 g); 1 head curly endive, about 12 ounces (350 g); 2 tablespoons (30 g) lard, or 4 tablespoons medium-fruity extra-virgin olive oil; 2 tablespoons (30 g) lard, or 4 tablespoons medium-fruity extra-virgin olive oil; 4 fresh pork sausages; 1 tablespoon medium-fruity extra-virgin olive oil (for blanching the cardoons); 1 tablespoon medium-fruity extra-virgin olive oil (for blanching the cardoons); 14 ounces (400 g) boiling potatoes; 1 head broccolo romanesco, about 14 ounces (400 g)

Sausages with curly endive, potatoes, cardoons, and broccolo romanesco

Preparation info

Makes
4
servings

Difficulty
Medium

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

1 head cardoons, about 7 ounces (200 g)
1

Europe
Italy
Main course

Method

Trim the cardoons, discarding all the leaves and tougher, stringier outer ribs that surround the heart. Bring 2 quarts (2 liters) lightly salted water to a boil and add 1<