Cardoon Stems with Pork Rinds

This spoon dish is an excellent choice for the colder months. The tenderness of the cardoons pairs perfectly with the briny flavor of the clams, creating a light stew with plenty of character. In this recipe, I use Bonsalt 0% to season the dish.

Technical Sheet

• Estimated time: 33 minutes

• Difficulty: ⭐

• Servings: 4 people

Ingredients

• 1 jar cooked cardoons

• 300g clams

• 125ml white wine

• 1 onion

• 2 cloves garlic

• 2 tablespoons extra virgin olive oil

• 1 tablespoon whole grain rice flour (or fine corn flour)

• A pinch of Bonsalt 0%

• A few sprigs of fresh marjoram

Professional Step-by-Step Preparation

1. Initial cleaning: It is essential to soak the clams in cold water with a little salt for at least 30 minutes so they release as much sand as possible.

2. Base sofrito: Finely chop the onion and garlic. In a large skillet with the olive oil, sauté them until the onion becomes translucent. Add a pinch of Bonsalt 0% while it is softening.

3. Opening the shellfish: Put the wine in a saucepan to heat and add the well-washed, drained clams. Cover the saucepan so the steam helps them open.

4. Sauce thickening: Strain the clams' cooking liquid to remove any traces of sand and pour it over the onion and garlic sofrito.

5. Finishing: Add the well-drained cardoons and the clams that have opened (always discard any that remain closed). Add the fresh marjoram, stir gently, and cook for a couple of minutes so all the flavors come together.

Nutritional Analysis and Total Macros

Understanding what we eat is vital. Here is the breakdown of macronutrients per serving and the technical sheet for our products.

This is a very filling recipe and ideal for enjoying a hot, nutritious dish. Go ahead and make this stew for your next family meal!