features
Thistle, a little-known vegetable, is a plant belonging to the Asteraceae family, which also includes artichoke, lettuce, radicchio and Jerusalem artichoke.
Thistle has beneficial properties especially for purifying the liver, it also promotes digestion and counteracts water retention.
A very ancient plant cultivated and praised in Europe for centuries, the thistle and its particular purple flower contain a profound symbolism, linked to resilience, strength, protection and independence.
The thistle would be hard and very bitter but through the bleaching technique the plant is deprived of light, thus obtaining a more tender, fleshy and tasty vegetable.
Thistle has beneficial properties especially for purifying the liver, it also promotes digestion and counteracts water retention.
A very ancient plant cultivated and praised in Europe for centuries, the thistle and its particular purple flower contain a profound symbolism, linked to resilience, strength, protection and independence.
The thistle would be hard and very bitter but through the bleaching technique the plant is deprived of light, thus obtaining a more tender, fleshy and tasty vegetable.
Producers
Legnaro (PD)
Giuseppe has been cultivating thistles with passion and patience for many years, their goodness and tenderness is above all the result of experience for a cultivation process that is not at all simple.
Giuseppe has been cultivating thistles with passion and patience for many years, their goodness and tenderness is above all the result of experience for a cultivation process that is not at all simple.
How are they cooked?
First of all, the ribs of the thistle must be cleaned:
remove the outer leaves, cut the ribs and put them immediately in lemon water to prevent them from blackening.
You can fry them in a pan, blanch them and put them in the oven with bechamel and cheese, or they are excellent even just boiled and seasoned with salt, oil and parsley.
remove the outer leaves, cut the ribs and put them immediately in lemon water to prevent them from blackening.
You can fry them in a pan, blanch them and put them in the oven with bechamel and cheese, or they are excellent even just boiled and seasoned with salt, oil and parsley.
