Parmigiana di Gobbi alla Perugina

Gobbi's Parmigiana (The Gobbi are the Cardi, the name is in Umbrian dialect, as they have been defined for centuries) is one of the most typical recipes of our Umbria. Usually it was prepared only for Christmas, today it is prepared throughout the season where thistles are available, at other times of the year there are those who prepare it with Black Celery from Trevi dell'Umbria

Parmigiana di Gobbi Recipe of the Umbrian Regional Tradition

the recipe for Parmigiana di Gobbi (Cardi) alla Perugina is very ancient, it is precisely in the tradition of all Umbrian families, where in certain periods of the year it absolutely cannot be missing from the table, especially on Sundays. It is a true specialty of the poor cuisine of our region, linked to local products, there are two versions, the classic one which I will explain below, and the more vegetarian one where the same procedure is done, even with the sauce, but use meat. However it is very good in both variants. Traditionally it would be a side dish, but today it is usually served as a first course

Ingredients for Parmigiana di Gobbi alla Perugina

Serves for 4 people

1 thistle of about 1 kg

350 g. of Peeled Tomatoes

200 g. of Minced Veal

200 g. of Minced Pork

2 Eggs

1 Rib of Celery

1 Carrot

1 Medium Onion

Extra Virgin Olive Oil Santa Margherita Bolognami

Type 0 Flour Tuscany Bolognami

Roccaccio Seasoned Pecorino Cheese Grated Norcia Dairy

Fior di Sale from Trapani Bolognami

Black Kampot Pepper Bolognami

1 Lemon

How to prepare Parmigiana di Gobbi alla Perugina

First, put the water in a container and squeeze the lemon inside, take the thistle, cut the ribs into pieces about 8-10 centimeters long, remove the external filaments with a knife and immerse them in the acidic water with the lemon, it is used to make it not blacken. Prepare a pot with abundant salted water and bring it to the boil, immerse the pieces of thistle and boil for about 10 minutes. Drain them and set them aside. Prepare the sauce by chopping the onion, celery and carrot and fry them in a pan with Santa Margherita Bolognami Extra Virgin Olive Oil. As soon as the onion changes colour, add the minced veal and pork, as soon as it bubbles, blend with the wine. White. As soon as the wine has evaporated, add the previously finely chopped Peeled Tomatoes, season with Bolognami Trapani Fior di Sale and Bolognami Kampot Black Pepper, freshly ground, boil for about an hour. Take the previously boiled cardoon ribs, flour them and roll them in the grapes you have beaten, fry them in plenty of Santa Margherita Bolognami Extra Virgin Olive Oil and let them dry on kitchen paper. Start preheating the oven to 180 degrees. Take a baking dish and put a little gravy on the bottom and start making a layer of fried thistle ribs, put a layer of gravy, sprinkle with grated Pecorino Roccaccio Il Caseifico di Norcia, continue like this until you have available Cardo ribs. Bake for about 30 minutes. What an outstanding delicacy. I suggest you drink some organic Grechetto Antonelli together, perfect because this wine too represents the history of our Umbria