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Cardone in brodo
Within the Teramo territory, this broth which is traditionally served as first course on Christmas day.
- Directions:
Slightly boil the diced cardoons. Prepare the broth. Boil the cardoons again into the broth and toss in the 3 beaten eggs and the parmesan. Take off the flame as soon as the egg is cooked and serve.
- Ingredients (for 6 servings):
3 kg. cardoons , 3 eggs, 2 litres broth (see the scrippelle ‘mbusse recipe), 50 gr. grated parmesan.