Ingredients:
2 cardoons
300 g./2/3 lb. minced veal
3 eggs - 150 g./5 oz. pecorino (sheep's cheese) cheese
2 tbsp. grated bread softened in milk
2 tbsp. oil
20 g/1 oz. butter
1 lemon
1 liter chicken stock
salt and pepper
Preparation:
Wash the cardoon (those from the Abruzzi region are larger than the others) removing the outer leaves and spiky parts; cut the remaining part into pieces and boil in lots of salted water with the lemon juice, drain and keep warm. In a bowl, mix the minced veal with the eggs, cheese and grated bread and make little dumplings, about the size of a walnut. In a bowl prepare a mixture of eggs and cheese. Bring the stock to the boil, pour in the mixture to create a sort of stracciatella soup, add the cardoons and dumplings. Cook for a few minutes and serve hot.
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