I Parmigiana di cardi o gobbi, sono un classico di questo periodo. Li gradisco cucinati in ogni modo, ma così, con tanto parmigiano, sono i miei preferiti. Soprattutto perché non potendo mangiare la mozzarella per via del lattosio, posso così abbondare con il parmigiano reggiano. So che il procedimento per prepararli è un pò antipatico, ma il risultato, ne vale la pena. Volete una parmigiana di gobbi senza friggere? Benissimo allora questa è la ricetta che fa per voli. Dunque la mia è infine anche una pietanza piuttosto leggera, perché le verdure vengono bollite, e la cottura termina in forno.\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\
Ingredienti
- 1 kgcardi già puliti
- 750 gpassata di pomodoro
- 1cipolla
- 200 gparmigiano grattugiato
- 6 cucchiaiolio extravergine d’oliva
- q.b.sale
- 1limone
Strumenti
- Ciotola
- Pentola
- Pirofila
Come si preparano i Parmigiana di cardi
Per preparare la Parmigiana di cardi, iniziate dalla pulitura dei cardi: togliete via le spine laterali, eliminate la pellicina interna, ma anche i filamenti della costa, perché altrimenti sarebbero immangiabili.
Metteteli in una ciotola contenente acqua fredda, ma anche il succo di un limone, affinché non si anneriscano.
Fateli poi bollire, fino a che non si saranno ammorbiditi, ma non troppo, perché finiranno poi di cuocere in forno.
Scolateli e lasciateli raffreddare.
Nel frattempo, preparate il sughetto: mettete a rosolare la cipolla tagliata a fettine, con l’olio extravergine di oliva, aggiungete poi la passata con una parte di acqua, lasciate cuocere, e aggiustate di sale.
Prendete una pirofila, mettete sul fondo un cucchiaio di salsa, e poi iniziate gli strati.
Fate uno strato di cardi, uno di sughetto, ma anche un’abbondante spolverata di parmigiano grattugiato, perché deve farsi ben percepire dal nostro palato, e continuate in questo modo, fino alla fine degli ingredienti.
Infornate a forno già caldo, 180°C., e lasciate cuocere per 40 minuti, o comunque fino a quando la superficie non sarà abbastanza brunita.
Servite la vostra Parmigiana di cardi, solo qualche minuto dopo averla estratta dal forno, perché altrimenti rischiereste di ustionarvi
Consigli e varianti:
Se vi piacciono i cardi, allora non perdetevi la prossima ricetta: Brodo di pollo con i cardi e la stracciatella
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