- Wash, cut the non -edible leaves, peel the cardiga (cut the lower part of the stem and pull up to remove the filaments) and cut the stems into pieces.
- Blanch them for 2 minutes with boiling water and then cool them immediately with cold water.
- Let them drain for a few moments then place the pieces in the jars Le Parfait Great. Cover up to 2 cm from the edge with boiling salted water about 20 g per liter.
- Close and proceed immediately to heat treatment, 1h15 at 100 ° C.
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Très intéressant, ça vaut la peine d’essayer la recette car j’adore le cardan cuit sous toutes ses formes surtout farci.
Un grand merci pour la recette
Je cherche la recette italienne pour conserver le cardan.