List of Ingredients
- 3 1/3 LB. of cardoons, trimmed
- 3 C. of tomato passata
- 7 OZ. of red onion, chopped
- 3 of mozzarella
- Parmigiano Reggiano cheese
- Flour
- Basil leaves, chopped
- Garlic
- Peanut oil
- Extravirgin olive oil
- Salt
Method
Place the onion in a medium-sized saucepan with 5 tablespoons of extra-virgin olive oil and 1 small clove of garlic; sauté for 3 minutes, then add in the tomato passata and a few basil leaves; cook this sauce over low heat for about 20 minutes.
Cut the mozzarella into small cubes and strain them in a colander for a few minutes. Cut the cardoons into segments about 4-5 inches in length; boil them in salted water for 7-8 minutes after the water returns to a boil. Drain them and dry them with a paper towel; dredge them in flour and fry them, a few at a time, in boiling peanut oil (they should be completely submerged).
Remove them once they are golden and place them on paper towels. Distribute the tomato sauce on the bottom of the baking dish; place down a layer of cardoons, then a layer of mozzarella; top with grated cheese and a few basil leaves. Continue until you use up all the ingredients, then top with a generous layer of Parmigiano cheese. Bake at 350°F for 25-30 minutes. Remove from the oven and serve immediately.