Cardone beneventano

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Cardone beneventano
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it br fr de es
283
Calories per serving
  • Lactose Free
  • Energy Kcal 283
  • Carbohydrates g 4.8
  •   of which sugars g 2.1
  • Protein g 34.2
  • Fats g 14.1
  •   of which saturated fat g 5.79
  • Fiber g 2
  • Cholesterol mg 253
  • Sodium mg 166
  • Difficulty: Easy
  • Prep time: 50 min
  • Cook time: 2 h 30 min
  • Serving: 6
  • Cost: Average

PRESENTATION

Get ready to dive into the rich and comforting flavors of Campania with the Benevento cardone recipe. This is a dish that really brings people together, especially during festive times. Really good stuff. Originating from the charming streets and family kitchens of Benevento, this traditional Italian soup is just perfect for chilly winter days. Locals eagerly await Christmas, not just for the gifts but, to be honest, for this delicious, soothing soup. It's such a highlight of the holiday feast.

Combining cardoon, hen broth, and a variety of meats, it is simmered to perfection until everything is tender and bursting with flavor. Super tasty. The rich, homemade broth and the earthy taste of cardoons make it feel like a true celebration—seriously good. Packed with vegetables and lean meats, it's not just a Christmas soup recipe. Nope, it's also a healthy choice that fits perfectly into the holiday menu.

In Benevento, you'll often hear about how every family has their own twist on cardone beneventano. Some prefer more vegetables, while others stick to the classic mix passed down through generations. Which is great. This soup is typically served steaming hot, with the cardoon providing a slightly bitter yet refreshing bite that really shines in the bowl.

Compared to other Italian holiday dishes from nearby regions, this one is known for being lighter. And it focuses on the flavors of the broth and fresh veggies. Pretty simple, right? It fits seamlessly into the grand array of Italian food found at Christmas lunch, sitting proudly alongside other authentic Italian recipes that highlight the best of southern Italy’s culinary traditions.

Even if you are miles away from Campania, making this dish allows you to savor the heart of real Italian regional cuisine—steeped in history, golden memories, and a deep sense of tradition. And here's the thing: that’s why it continues to grace festive tables year after year. So, show the flavors of Benevento and enjoy a taste of Italy that’s both heartwarming and memorable. Can't go wrong.

INGREDIENTS

283
Calories per serving
Chicken broth 10 ½ cups (2.5 l)
Chicken 14.1 oz (400 g) - cooked in broth to be shredded
Thistles 2.2 lbs (1 kg)
Eggs 4
Parmigiano Reggiano PDO cheese 2 oz (60 g) - grated
Fine salt to taste
Black pepper to taste
for the meatballs
Veal 8.8 oz (250 g) - ground
Eggs 1
Breadcrumbs ¼ cup (20 g)
Parmigiano Reggiano PDO cheese 2 tbsp (10 g) - grated
Fine salt to taste
Black pepper to taste
Preparation

How to prepare Cardone beneventano

To prepare the Benevento cardoon, start by preparing the Chicken broth. In the meantime, proceed to clean the cardoon (gobbo variety): remove the outer and tougher ribs 1 keeping the inner ones, which are tender. Wash them thoroughly and remove the filaments using a vegetable peeler 2. Cut the ribs into pieces 3

and immerse them in cold acidulated water, squeezing a lemon into it to prevent browning 4. Meanwhile, work on the meatballs. In a bowl, mix together the minced meat, salt, and pepper, grated Parmesan cheese, and breadcrumbs 5. Then add the slightly beaten eggs 6

and mix everything well 7 until you get a soft but compact dough. Form meatballs of about 0.35 oz each 8 (this way you should get about 30) and keep them in the refrigerator covered with plastic wrap until the broth is ready 9.

After draining the chicken, cook the meatballs in the pot with the chicken broth for about 10 minutes 10, then add the well-drained cardoons and cook for another 15-20 minutes 11. While the meatballs and cardoons are cooking in the broth, shred the chicken with your hands, reducing it into small strips 12.

Add these to the broth as well 13. Finally, break the eggs into a bowl 14 and mix with a pinch of salt and grated Parmesan cheese 15.

Pour the mixture into the pot 16 and cook for another 7-8 minutes, stirring occasionally 17. At this point, the Benevento cardoon is ready, and you just need to serve it very hot 18.

Storage

It is recommended to consume the Benevento cardoon immediately, but it can be stored in the refrigerator for a maximum of 1-2 days, keeping it in a glass container and covered with plastic wrap, if you have used very fresh ingredients. Freezing is not recommended.

Tip

Cardoons taste similar to artichokes but are more delicate and less bitter than artichokes; to make them even more tender and sweet, you can blanch them 1 or 2 times in salted boiling water, or in milk.

How to make the Benevento cardoon even tastier? Add a dice of mixed nuts, such as pine nuts, walnuts, and almonds! Or a bit of freshness with some freshly chopped parsley.

Curiosity

The cardoon, like its "cousin" the artichoke, is part of the wild cardoon family. There are several varieties cultivated for culinary use, all subjected to the "blanching" practice, meaning growth in the absence of light. The "gobbo" cardoon we used in the recipe takes this shape because for blanching, the plant is bent to bury it in lateral holes relative to where it's planted, then covered with soil to prevent it from being flooded with light. Blanching serves to make the taste of the cardoon delicate and pleasant and the texture more tender; if you buy greener cardoons, their flavor will be more sour and their texture fibrous.

 

For the translation of some texts, artificial intelligence tools may have been used.
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