Recipe Cardi Trippati


2 lbs. cardoons
1/4 lb. butter
1 pinch flour
1 lemon
1 pinch cinnamon
1 onion
4 tbs. Parmigiano

How to make Cardi Trippati:

Cut the cardoons into julienne about 3-in. long. Cook in boiling water with a pinch of flour and few drops of lemon juice, until tender but stir firmly. Drain and pat dry. Chop the onion and saute’ with half the butter. Add the cardoons and let cook gently over low flame for 4 mins, before removing from the heat, salt to taste. Add some chicken broth if necessary to keep moist. Sprinkle with a pinch of cinnamon; mix in the remaining butter and salt to taste. Top with Parmigiano and serve hot.

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at