Cardone
Cardone is a traditional Christmas soup from Irpinia, in the province of Avellino. A humble yet flavorful dish, it combines cardoon (the quintessential winter vegetable) with hot broth, eggs, and cheese in a preparation that warms Campanian tables during the festive season. It represents the culinary tradition of the Irpine lands, where the simplicity of ingredients delivers a surprising and convivial result.
Preparation
- 1
Clean the cardoon by removing the fibrous outer parts and strings, wash thoroughly, and cut into pieces approximately 5 centimeters long.
- 2
Place the cardoon in a pot with salted water and cook for about 20 minutes until tender, then drain.
- 3
In a pot, heat the oil and add the cooked cardoon, season lightly with salt and pepper.
- 4
Add the hot broth and bring to a boil, then reduce heat and simmer gently for another 15 minutes.
- 5
Cut the bread into cubes and lightly toast them in the oven or in a pan until crispy.
- 6
In a bowl, beat the eggs together with the Pecorino Romano and pepper until you obtain a homogeneous mixture.
- 7
Slowly pour the egg and cheese mixture into the hot soup, stirring continuously to prevent lumps from forming.
- 8
Add the bread croutons and stir gently, allowing to cook for another 5 minutes over low heat.
- 9
Ladle the soup into bowls, garnish with fresh parsley and a drizzle of extra virgin olive oil, serve piping hot.
Chef's Tips
Cardoon tends to darken: adding a little lemon juice to the cooking water helps keep it lighter in color. If the broth is not flavorful enough, do not hesitate to adjust the salt before pouring in the eggs.