Thistles in batter
Product included in the national list of traditional agri-food products (PAT)
Typology PAT : Products of Gastronomy
Production area: Palermo
Recipe
Thistles in batter are boiled, battered and fried thistles.
Ingredients
For the batter:
- 00 flour: 250 gr
- brewer's yeast: 6 gr
- sugar: 1 pinch
- salt: 1 pinch
- lukewarm water: to taste
- thistles: 3-4
- lemon: 1
- flour: 1 tbsp
- salt to taste
- for frying: olive oil
Method
Clean the thistles by removing the ends and the hardest parts.
Cut them lengthwise and gradually place them in a bowl with water, lemon and a spoonful of flour dissolved in a little water. The addition of the flour serves to remove the characteristic bitter taste of the thistles.
Add the salt and cook for a variable time from 30 to 60 minutes. The cooking time is only indicative because it depends very much on the tenderness of the thistles.
The thistles are cooked when piercing the stem with a fork they will be tender.
When cooked, drain and dry them well then pass them to the leavened batter, which you have prepared in the meantime and fry in plenty of hot oil.
To prepare the batter, mix the flour, the yeast, dissolved in a little warm water, and the sugar. When the dough is well blended, add the salt and continue to work until the mixture is smooth and homogeneous, very soft.
Here is a video recipe from the net:
Technical data sheet of the traditional agri-food product (PAT)
Territory interested in production: Palermo.
Brief description of the product: Typical product of Palermo's fry shops consisting of thistles wrapped in a flour-based dough and fried.
Description of the processing and maturing methods: Ingredients: thistles, flour, egg white, olive oil, vinegar, salt.
Specific materials and equipment used for preparation and conditioning: No specific equipment.
Description of the processing, storage and maturing rooms: Gastronomy workshops and domestic environments.
Elements proving that the methodologies have been practiced in a homogeneous way and according to traditional rules for a period of not less than 25 years: "When entering the city in Palermo, at every corner you will find hot tables and fry shops, where steaming and inviting arancine, thistles in batter are displayed". (Tommaso D'Alba, Turismo a tavola, in Sicily Time)
Source Pat Cards: Sicily Region
Card insertion: Ignazio Caloggero
Information contributions: Web, Region of Sicily
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