The Sanseverese stew with carducci is the traditional Easter dish, always present on our tables, made with lamb, eggs, and carducci, of course.
A dish that embodies not only the flavor of the land but also the history and culture of a people deeply connected to their agricultural roots.
Carducci, which in the Lazio region are a variety of artichokes, are spontaneous herbs that grow in the Capitanata countryside, a vast area that includes the province of Foggia, in Puglia. These plants are part of the agricultural tradition and are especially linked to the local Sanseverese farming culture.
As always happens with culinary traditions, every family has its own recipe, and so, the one I am sharing with you is the carducci recipe from my family, as my mother still makes it. The dish is prepared with traditional ingredients, but it is then baked, rather than served stewed.
So, if you’ve never had the chance to taste the Sanseverese stew with carducci, I recommend trying it because it’s truly an experience worth having.
READ THE FAQ AND TIPS AT THE END OF THE RECIPE
OTHER INTERESTING RECIPES:
- Difficulty: Medium
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 10People
- Cooking methods: Oven, Stove
- Cuisine: Local
- Seasonality: Easter
Ingredients
- 2.2 lbs lamb (leg)
- 2.2 lbs carducci
- 5 eggs
- 1 glass white wine
- extra virgin olive oil
- garlic
- salt
- 2 tbsps grated Parmesan cheese
Steps
Carducci are slightly spiny wild herbs, a bit difficult to clean, so, for lack of time, I have them cleaned by the lady who sells them to me.
As for the lamb, I prefer to use the leg because it has a slightly less strong flavor than other cuts. If you have the opportunity, have the butcher debone it and keep the bones which make the broth more flavorful.
Wash the carducci thoroughly several times, as they are low-growing herbs full of soil.
Boil the carducci in salted boiling water and drain them when they are tender (usually about 7/8 minutes). Set them aside temporarily and take care of the meat.
Pour a generous drizzle of oil into a pan, add whole garlic (one or two cloves) and let it sauté; remove the garlic, add the pieces of meat and brown them on all sides.
Deglaze the lamb with white wine, salt, cover, and cook over medium heat for about 20 minutes (it depends on the size of the pieces).
Once the meat has cooled slightly, cut it into pieces and check for any small bones or excessively fatty parts (which should be removed).
Pour one or two ladles of the lamb broth formed during cooking onto the bottom of the baking dish, add the carducci and pieces of meat. PREHEAT THE OVEN TO 356°F.
Crack the eggs into a bowl, beat them with a fork, add 2 tablespoons of Parmesan, a little salt, and mix.
Pour the egg mixture into the baking dish and bake. Cook for about 20 minutes. Obviously, the larger the dish, the more ingredients there are inside, and the longer it takes; generally speaking, the top should be lightly browned.
Remove from the oven and, before serving, break the surface with a fork to make it irregular (otherwise it looks like an omelet) and serve.
Tips:
The stew with carducci can also be prepared the day before, so that with rest the flavors blend better, and then it just needs to be reheated in the oven.
Sometimes my mother uses an aluminum pan and cooks the stew on the stove and only at the end of cooking does she put it in the oven to make a crust.
FAQ (Questions and Answers)
Can I change the type of meat?
Traditionally it is made with lamb, but it also turns out great with kid goat meat.
I can’t find carducci, how do I substitute them?
Carducci are indeed hard to find if you’re not from the area, so a valid substitute I’ve successfully experimented with several times is asparagus.
Do kids like it?
Honestly, I didn’t like it at all as a child… it depends on the taste.
