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Stew of cardillos ‘esparragaos’ (and how to peel them)

4 min read

'Esparragaos' cardillo stew

The cardillos (scolymus hispanicus) are a herbaceous plant that grows wild in spring in fields, fallows and on the perimeters of roads. Also referred to as pot thistle, tagarnina, cardo zafranero O milk cardón, it has an intense taste. Of the cardillosLike wild asparagus and different wild greens, the Spanish proverb says: “These of April for me, these of Might for my grasp and people of June for the donkey”, since because the weeks go by they get tougher.

'Esparragaos' cardillo stew

As soon as the plant is reduce, you must know find out how to peel the cardillos to take away the leaves, that are stuffed with thorns, with out pricking us. The method is just not troublesome, though it’s laborious. There are those that do it with a razor. but when you do not know, it may be accomplished within the following method: the plant is held by the foundation and, with a glove, it’s squeezed and dragged with the fingers in direction of the tip, leaving the nerve clear. That stalk is the one that’s chopped up and cooked.

'Esparragaos' cardillo stew

Protagonist of scrambled eggs, tortillas, soups or stews, my favourite method of consuming them is the cardillos asparagus, an appellation that refers to the truth that the dish is normally ready with wild asparagus or chard. It is a stew with ham and paprika, to which egg is added to counterpoint and provides consistency.

'Esparragaos' cardillo stew

If you happen to go for a stroll within the countryside or have a member of the family or pal who goes out to catch cardillos, go forward and put together this stewed cardillos recipe.

Cardillos recipe asparagus

Elements (for 2 folks):

1 bunch of cardillos
2 cloves of garlic
50 grams of Serrano ham
1 teaspoon of paprika (candy or sizzling, to style)
1 tablespoon of breadcrumbs
Gentle broth (vegetable or hen) or water
2 eggs
2 tablespoons olive oil

How you can put together a stew of cardillos step-by-step asparagus

Peel and clear the cardillos. First you must take away the spikes from the leaves, one thing that’s normally accomplished within the discipline itself as quickly as you choose them up. The stem tip is then reduce off and pulled to take away the strand. Wash very effectively and reduce the leaves into items.

Put a saucepan with the olive oil over low warmth and add the garlic, peeled and finely chopped (or squeezed). Minimize the ham into ham cubes and add. Go as much as medium warmth and sauté for a few minutes. Take away the saucepan from the warmth and add the paprika and breadcrumbs, mixing continuous in order that the paprika doesn’t burn. Incorporate the cardillos and transfer effectively.

Recipe for cardillos 'esparragaos': the sofrito

Put the saucepan again on the warmth and canopy with the broth. You need to add simply the correct quantity to cowl with out floating. Cook dinner for 30-45 minutes from the beginning of the boil, over low warmth and with the saucepan lined. Style to see if they’re tender. Rectify the salt and add the eggs, one after the other, stirring with out stopping in order that they combine into the broth, thickening it. It will be important that enormous items don’t curdle, in order that they’re built-in into the sauce.

Cardillos 'esparragaos' recipe: the stew

The longer the stew cooks, the thicker it is going to be. In case you are not going to serve it instantly, don’t let it thicken an excessive amount of and let it cool earlier than storing within the fridge. If you wish to eat it, warmth slowly in order that the egg doesn’t set (you are able to do it within the microwave, stirring each 30 seconds) and serve.

Ideas and methods for cooking a couple of cardillos asparagus excellent

→ The cardillos ought to be cleaned and cooked the identical day they’re harvested or, at most, the subsequent day in order that they’re clean.

→ It’s troublesome to seek out cardillos within the grocery store, usually folks exit to the fields to catch them, however you must know the place they develop to achieve success. In some native markets or neighborhood greengrocers they’ll have them when they’re in season, within the early spring. Curiously, in some connoisseur institutions they’ve began to be bought, normally already clear, though the worth is kind of excessive.

→ Cleansing child cheeks is laborious, however it ought to be accomplished effectively in order that they continue to be tender as soon as cooked.

→ They’re additionally wealthy added to stew, meat stews, scrambled eggs or omelettes. It’s a vegetable that has been eaten for hundreds of years.

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