Pappardelle with artichoke cream, monkfish and pomegranate

Good morning, today a dish that I designed specifically for the Christmas menus. Pappardelle with artichoke cream, monkfish, Pomegranate, almonds and crispy artichokes. Is’ a Sicilian-inspired recipe, a delicate and elegant combination that I thought of as the first dish for the New Year's Eve Dinner. To pay homage to my Sicily bedda, I used Sicilian organic russello wheat pappardelle, but you can safely use a wonderful pappardella all’egg, both fresh, both dry. Sicily is also present on the plate with Avola almonds and with the wonderful spiny artichokes of Menphi, they are Slow Food.

The pappardelle with creamed artichokes and monkfish are a recipe easy to perform and the combination of artichoke and fish is a truly successful marriage. Be careful only to do a cream from artichokes too dense: indispensable to set aside a little’ of the pasta cooking water to achieve the right fluidity of the sauce. At this point, I wish you a good day and I recommend you take a look at all my RECIPES FOR CHRISTMAS to find some inspiration for your party menus.

 

PAPPARDELLE WITH ARTICHOKES CREAM, MONK and MELAGRANA

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PORTIONS: 5 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 320 grams of pappardelle
  • 500 grams of monkfish
  • 5 prickly artichokes (I used those of Memphis, Slow Food)
  • half a pomegranate
  • 50 grams of Avola sliced ​​almonds
  • salt and pepper, to taste
  • extra virgin olive oil, to taste
  • 60 grams of shredded PDO Parmigiano Reggiano
  • 50 ml whole milk
  • Roman Mint, to taste

PROCEEDINGS

Pappardelle with artichoke cream, monkfish and pomegranate

Clean the artichokes by removing the tough outer leaves and the stem end #8217 &;. Then divide the artichoke heart in half, also delete the internal and put the artichokes in a bowl of stubble a bowl filled with cold water acidulated with lemon juice. This will not turn black and will keep their color. Trim an artichoke thinly, that will be the dish decoration, and set aside, chop the rest into small pieces and cook in a pan with a drizzle of extra virgin olive oil, adding every once in a while’ warm water so that they cook without taking those. When are tender, processing them with the hand mixer, by adding the milk and a little’ extra virgin olive oil, as much as necessary to get a thick cream. Season with salt, Pepper according to your taste and pass the cream of artichokes with chinoise or in a colander to meshed so as to eliminate any residue of fibrous artichoke. Add the chopped Mint and set aside.

Toast the almond flakes. Shelling the pomegranate.

Sauté in a pan over high heat the artichoke slices with a little olive oil, until golden and crunchy.

Clean the monkfish by removing the central bone and making the meat into pieces not too small. Lively brown it on fire in a pan with a drizzle of extra virgin olive oil, salt and freshly ground black pepper.

Boil the pasta al dente, keeping the cooking water. Stir the pasta with artichoke cream adding plenty of cooking water, because the cream should be smooth and perfectly wrap the dough. Then add the grated Parmesan cheese, fire off, and the chunks of monkfish.

Serve garnished the dish with the slices of pappardelle crispy artichokes, the pomegranate seeds and toasted almonds.

 

THE PAIRING: We recommend a combination with Erbavoglio, white wine grape variety Erbaluce in the town of Ghemme, in the province of Novara, the cellars Torraccia del Piantavigna. Scents of citrus and herbs, a distinct hint of acidity and bitterness, a savory finish. This wine will win you over for great freshness and drinkability.

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