Cardoon is a winter vegetable that becomes the star recipe in many Spanish homes during Christmas. It is usually eaten combined with bacon and almonds, but we suggest you use truffles to give a special touch to this dish, as magical as the dates when this dish is eaten with the family.
Ingredients for 6-8 people:
- 1.5 kg of cardoon
- 20-30 g fresh Tuber Melanosporum truffle
- 0,200 kg of bacon
- 30-40 gr of chopped or sliced almonds
- 1 tablespoon of flour
- Salt
- Extra virgin olive oil
Preparation:
- Separate the stalks from the thistle and remove the strands (threads). Cut the stalks into squares of the size you like to eat them. Then wash them well.
- Heat some water and salt in a saucepan and when it is boiling, add the thistle. Cook for about 20 minutes. Set aside a glass of broth from the cooking once it is finished.
- Meanwhile, heat a frying pan with oil and fry the bacon, then add a spoonful of flour and fry it for a couple of minutes.
- Then add the stock and add the drained thistle. Leave to cook together for 8-10 minutes.
- Fry the almonds briefly in a frying pan with a drizzle of olive oil.
- Serve the cardoon on plates and sprinkle the almonds on top.
- Slice or grate the truffle on top to enhance the aroma and flavour of the hot recipe.
If you want to make this recipe with products from Soria, you can use, in addition to our truffle, of course, torrezno de Soria and cardoon from Agreda (a town in Soria), which will give your dishes a very special taste and a great quality. Choose the size of truffle you need in our Online Shop.
