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  • Cardoni alla Gabrielle
    Recipe contributed by Brian Williams from his Noni Fanni DellaMaggiora
    • 1 bunch of cardoni (cardoons)
    • bread crumbs
    • 1 1/2 cups olive oil
    • 5 eggs
    • 5 lemons
    • 2-3 bay leaves
    • 4 cloves of garlic
    • A palm full of freshly cut parsley
    • Flour
    • Salt & pepper to taste
    Cut cardoni into 5 inch peices and put them into a pot of boiling water with 2 cut lemons. Boil them for 1 hour and drain. Beat 5 eggs in a bowl. Dredge cardoni in the flour and shake off the excess. Then dip them in the eggs and then into the italian bread crumbs. Prepare a frying pan with the olive oil, garlic and bay leaves. Put the pieces of cardoni in the pan. Make sure to keep the flame at medium low. Fry until golden brown, which is about 10-15 minutes per side. When finished add chopped parsley and squeezed lemons.

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