GUREU (WILD THISTLE WITH EGG AND LEMON)


GUREU (WILD THISTLE WITH EGG AND LEMON)

 zuanne
  • Difficulty: 1
  • Cost: 1
  • Preparation: 1
  • Doses: 4

As the friend Vostromo rightly reports, the Wild Thistle Cynara cardunculus is very widespread and appreciated in Sardinian cuisine, where it is consumed both cooked, prepared in various ways, including as a component of rustic soups of wild herbs, or raw in salads sprinkled with abundant lemon juice and a drizzle of oil of the good one, for some years small artisan companies prepare it and sell it in S / oil jars, for appetizers. the niche honey obtained from its flowers is also very popular and retains the bitter aftertaste.

INGREDIANTS

  • 1 wild thistle bunch
  • 2 lemons
  • 2 very fresh hard-boiled eggs
  • tablespoon white flour
  • sprig parsley
  • 120 gr extra virgin olive oil
  • bowl toasted breadcrumbs
  • salt
  • pepper

INSTRUCTIONS

  1. Carefully clean the thistles by removing the thorns and the bitter film, then cut it into chunks and immerse them in cold water and lemon.
  2. Boil the thistles in a saucepan in plenty of salted water and the dissolved flour until they are tender al dente. Strain them and let them air dry on a kitchen towel.
  3. Arrange the wild thistles on a serving dish and pour over a sauce made up of chopped parsley, lemon juice and pinches of the finely grated peel, crumbled hard-boiled egg yolk, extra virgin olive oil, salt, pepper and browned breadcrumbs in a greased non-stick pan. ‘oil.
  4. They can be served hot or cold.

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