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Visita il Mugello, culla dei Medici, a due passi da Firenze e le bellezze toscane
 

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Gobbi e carducci fritti

(Fried "gobbi" and cardoon)

Clean the "gobbi" or cardoon taking away the harder ribs, make some pieces 6/7 centimetres long, put them in slightly sour water with lemon. Boil them in salted water, drain and dry them.
Prepare a batter with egg, salt, flour and water.

Dip the pieces of "gobbo" or cardoon in the batter and fry them in abundant oil.

Text Tebaldo Lorini
Translated by Gianna Toni

 
 
 
   
 
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