Card Soup With

– heavy, without skin 1 tbsp. tbsp. tbsp. Parmesan, (1) fr. grated 1/2 clove of garlic, uch clove, very finely – chopped chopped kt 1 trace of pure nutmeg, freshly grated 1 tsp. tsp. tsp. fresh flat-leaf parsley, – chopped chopped

, black ch black pepper, fresh – ground ground

275 g g carder de (or celery, – in the case that in the case that ls not available) – also stock cubes – are used)

1 tsp. tsp. tsp. fresh chives, in – rolls 4 tbsp. tbsp. parmesan, (2) fresh grated

(*) Zuppa di cardi e polpettine di pollo Chop chicken, Parmesan (1), nutmeg, garlic, bread crumbs, parsley, egg, salt and pepper in a food processor. Form each 1 level dessert spoon of meat mixture into a ball with the palms of your hands. There should be 10 dumplings per person. Remove the peel from the thick-fleshed leaf veins of the cardoon to remove the tough strings, then cut into 1 cm pieces. Bring to the boil with the clear soup and simmer on low heat until tender but still with bite, after 10 min add the chicken meatballs. Sprinkle in the chives and divide the soup evenly among plates. If desired, sprinkle Parmesan cheese (2) on top. Note: Cardoons (also known as cardon or cardy) are large plants similar to thistles, which give the clear soup an incredibly delicate and unique flavor. They are mainly used for bagna cauda. This winter vegetable s

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