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Little balls with thistle from Cervia

Polpettine al cardo dolce di Cervia

Ingredients 

2 servings

  • 1 kg raw thistle from Cervia
  • 100 gr Parmesan cheese
  • 100 gr breadcrumbs
  • 1 egg
  • nutmeg
  • oil for frying

Method

Clean the thistles and cook them al dente.
Dry the ribs well and cut them finely with a knife.
Add all the other ingredients to the mixture and mix well, leaving aside the breadcrumbs for breading
Make the balls as big as ping pong ones then coat them with breadcrumbs and fry in hot oil.
For better digestibleness and lightness, you can cook the balls in boiling milk, soaking them completely and checking their integrity.

Nonna Candina's recipe
Recipe published on www.cardodicervia.it

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