Fettuccine with artichokes and hazelnuts. Today artichokes!. The fact is that I love them and they are going to leave us… in fact almost the season is over and I will absolutely take advantage of recent that I find. So here's the pappardelle pasta of durum wheat with a cream of artichokes and pecorino, Sprinkle with toasted hazelnuts and, Needless to say, some’ Fried artichoke leaves for garnish (why throw away the outer leaves of artichokes when the part closest to the stem of can recycle?).
Fettuccine with artichoke and hazelnut cream are a dish with a delicate but delicious flavor, which lends itself very well to a vegan interpretation by eliminating butter and pecorino substituting milk with soy milk . You can also prepare with pappardelle or fettuccine with eggs (Maybe homemade), It depends on your taste. If you plan to prepare it for more than 4 people I recommend even the short pasta, easier to manage and less gravy. One more thing: When will fresh mint period use it in place of parsley, you will see that sprint to the plate. And have a look at all my RECIPES WITH ARTICHOKES. Have a good day!
PAPPARDELLE WITH ARTICHOKE AND HAZELNUT CREAMPrint This
- 5 Roman artichokes
- 360 grams of pappardelle or fettuccine pasta, the kind you prefer
- fresh parsley as required
- a fresh onion
- salt and pepper
- extra virgin olive oil as required
- 150 ml skimmed milk
- 30 grams of chopped hazelnuts
- enough flour to flour the artichokes for frying
- 50 grams of grated pecorino cheese Dop
- 30 grams of butter
- oil for frying
Clean the artichokes from the outer leaves, the hard parts and remove the stem and extremities, keeping aside the more tender inner leaves for FRY. Split artichokes in half and remove the ' Baba’ inside, then put them in a bowl with water and lemon. Chop the spring onion thinly and let it wither, together with garlic, in a pan with extra virgin olive oil and a little’ of water. Meanwhile, chop the artichokes: put them in the Pan, FRY, season with salt, Add the chopped parsley, milk and little water, then cover and cook over medium heat for 15 minutes, adding more hot water if necessary. Because the artichokes are cooked, processing them with pecorino and put the mixture into the Pan. The cream should be rather fluid.
Flour the artichoke leaves that you put aside and FRY in vegetable oil, season with salt only at the end.
Toast the hazelnuts in a non-stick pan for a minute and chop the Mint.
Cook the pappardelle in plenty of salted water and, While the pasta is cooking, heat the sauce to which you will add the butter and lots of cooking water as you need to get a soft cream (keep in mind that it must be pretty slow because of the pappardelle take much gravy). Drain the pasta al dente and mantecarla in a pan with the cream of artichokes and pecorino. Serve the fettuccine garnished the dish with toasted hazelnuts and fried artichoke leaves. Bon appétit!
THE PAIRING: These fettuccine lead us to the north, with a wine of Trentino. We chose “Palustella” a Doc Nosiola , autochthonous white grape, produced by Zeni. By fruity and spicy hazelnuts (from which, precisely, It takes its name), with a dry taste, It adapts well to the artichoke cream.