Each family member that is part of our lives, teaches us a little of our history. My zia Antonia is a great cook and chef herself, she owned her own restaurant in the 80's in Albury NSW. Her impact on my cooking has shaped my flavours, as she loves food with flavour. I hope you enjoy this recipe that I share with you:
This is my mother Sarina's and my zia Antonia's recipe:
Ingredients:
4 large artichokes ( in season)
1 1/2 cups of stale bread (soaked in milk and drained)
3 eggs
Romano or Pecorino Cheese grated
Parsley diced (1/2 cup)
peas 2 cups
250 of pork or veal mince
1/2 cup of rice (not cooked it will cook in the artichokes)
Red Onion (medium diced)
Virgin Olive oil
2 litres of water or vegetable stock
salt/pepper to taste
What you will need:
Large saucepan with lid, wooden spoon, chopping board, chopping knife.
Method Stovetop:
Rinse the artichokes, open them gently so that you can fill them up with the mixture, clean them and drain them with a tea towel upside down.
Meanwhile add a little virgin olive oil, and red onion in the saucepan, and put on a low heat, let them sweat, add the peas followed by stock or water, to fill half of the saucepan. Let the liquid boil, then simmer slowly.
Next, prepare the mixture for the artichokes, breadcrumbs, cheese about a cup and a half, mince, parsley 2 beaten eggs, rice, mix with your hands, the, open the artichoke leaves up, and place the mixture into the leaves, continue to do this until you have done about 2 layers in each artichoke.
When you have finished beat an egg and dip the top of the artichoke into the egg and seal it with flour. Then fry the top of the artichokes on a medium heat, as it helps to seal them. After you have done all the artichokes, place them into the stock mixture with the peas and simmer for about an 45 -1 hour until they are cooked.
Enjoy this recipe it is a Cucina Povera recipe from my family, generations of members have enjoyed this recipe and continue to enjoy it every season that the artichokes are in.
Saluti
Carmela
Негізгі бет Stuffed Artichokes with my zia Antonia
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