<?xml version="1.0" encoding="UTF-8"?>
<topic>
  <id>497549</id>
  <title>Cardoon Omelet (Frosce)  [moved from General Chowhounding board]</title>
  <published_at>Mon Mar 10 06:46:57 -0700 2008</published_at>
  <post_count>0</post_count>
  <board>
    <id>31</id>
    <name>Home Cooking</name>
  </board>
  <posts>
    <post>
      <post>
        <level>0</level>
        <id>3477196</id>
        <content>I'm trying to find an old recipe for cardoon omelet or "frosce". I remember it had grated parmesan &amp; bread crumbs. it's from Sicily. Now that wonderful fresh cardoons are in the market, I'd love to make it again.</content>
        <published_at>Mon Mar 10 06:46:57 -0700 2008</published_at>
        <parent_id></parent_id>
        <user>
          <id>155726</id>
          <name>passycafe</name>
        </user>
      </post>
    </post>
  </posts>
</topic>
