Cardone beneventano – Campania soup recipe

The Cardone Benevento this soup Campania, typical of the homonymous city, is traditionally prepared Christmas dinner, although – for its comforting taste and refreshing nature – it is widely consumed throughout the winter. The hero of the dish is the spark: it exists during cold season, especially between November and February, is a valuable vegetable with a firm and fleshy consistency and numerous beneficial properties. Its shape may resemble a kind of celery, but when tasted, it surprises everyone with its delicate artichoke taste.

Sparkling is cooked in cardon beneventano chicken broth, along with some delicious beef patties and the aged meat of the chicken itself, then served with a scrambled egg topped with grated cheese. A rich and delicious dish that will surely conquer the young and the old. Flavor the soup for a fresh and aromatic note fresh aromatic herbsnow chopped or with any seasoning you like.

Learn how to make it perfectly by following our step-by-step recipe.

How to make Cardone from Benevento

Clean the vegetables for the broth: potatoes, celery sticks, carrots and onions 1.

Immerse the vegetables in cold water along with the chicken drumsticks 2, put on fire and bring to a boil. Gradually remove the foam on the surface until you get a clear broth, add salt and pepper and cook on low heat for at least an hour and a half.

Clean the boutiques: remove the leaves from the head, remove the leg with a knife and separate the individual ribs. 3.

Break them and remove the filaments 4. Then cut them into pieces.

Gradually immerse the vegetables in water acidulated with lemon juice to prevent browning 5. Keep aside.

Break up the bread and put it in a bowl, sprinkle with a splash of milk and then add the cheese, chopped parsley and egg. 6.

Add the meat and mix 7. Season with salt and pepper and adjust the consistency with a little breadcrumbs if needed.

Take one piece of dough at a time and make small balls 8.

In the meantime, take the broth back, remove the vegetables and set the meat aside, drain. Then soak the drained and rubbed thorns with absorbent kitchen paper 9. Cook for about ten minutes.

Also dip the meatballs 10bring to a boil again and cook on low heat for about 35 minutes.

Meanwhile, take the pulp from the chicken drumsticks and break it up with your fingers 11.

Then prepare the eggs too: crack them in a bowl 12 and beat them with cheese.

Add chopped chicken to the soup 13 and cook for another 5 minutes.

Add the egg mixture to the boiling soup and turn off the heat 14.

Then stir to spread the mixture 15.

Serve the cardon beneventano hot, garnished with ground pepper 16.


Cardone Benevento can be stored maximally in the refrigerator, in a special hermetic container. 1-2 days. Freezing is not recommended.

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