2 cardoons - 300 g./2/3 lb. minced veal - 3 eggs
- 150 g./5 oz. pecorino (sheep's cheese) cheese - 2 tbsp. grated bread softened
in milk - 2 tbsp. oil - 20 g/1 oz. butter - 1 lemon - 1 liter chicken stock -
salt and pepper
Wash the cardoon (those from the Abruzzi region are
larger than the others) removing the outer leaves and spiky parts; cut the remaining
part into pieces and boil in lots of salted water with the lemon juice, drain
and keep warm. In a bowl, mix the minced veal with the eggs, cheese and grated
bread and make little dumplings, about the size of a walnut. In a bowl prepare
a mixture of eggs and cheese. Bring the stock to the boil, pour in the mixture
to create a sort of stracciatella soup, add the cardoons and dumplings. Cook for
a few minutes and serve hot.
N.B. Ingredients are given
for 4 portions. | 
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