Cardoon Thistle and Butia Palm Sweet & Sour Sauce

Credit: Laura Rosano

Chef – Laura Rosano


5 cardoon thistle leaves (thick)
6 tbsp pea flour
1 egg
1 beer
salt and pepper
frying oil
100 g seedless Butia
1 onion
pica pica sauce or tabasco sauce
50 ml guava vinegar
1 tbsp brown or blonde sugar
olive oil


Cut the prongs of the cardoon thistle and remove the thorns. Boil them in plenty of water with salt, juice of half a lemon and lemon peel. Once tender, strain and set aside. Mix pea flour with the egg and beer until it has a semi-liquid consistency. Season with pepper and salt. Coat the cardoon thistle with the mixture and fry in plenty of hot oil. Prepare the sweet and sour sauce, by cutting the onion into medium pieces, and sautéing it with 2 tablespoons of olive oil. Then add the fruit, a tablespoon of spicy pica pica or tabasco sauce, the guava vinegar and a tablespoon of brown or blonde sugar. Let cook for 10 minutes and then blend it. Serve the thistle with the sweet and sour sauce.

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