The preparation for the feast of San Giuseppe continues! We made a meal traditionally eaten on the feast day, although there’s always variation between regions of course.
The chef who taught us was from Raddusa and said a San Giuseppe meal wouldn’t be complete without a dessert of fried cardoons, pictured here. We made them battered, fried, and drizzled honey, and with the extra batter made balls of fried anchovies to decorate the plate...I have definitely never heard of fried cardoons and anchovies as dessert and neither had other Sicilians but we’ll let each region do its own thing!
Fun fact don’t throw away your cardoon roots!! Carefully slice off the rough outer part and the inside is delicately sweet and good to use too!