Pappardelle with artichoke cream, monkfish and pomegranate

Good morning, Today I'll tell you a plate and a territory together: the pot are these pappardelle with artichoke cream, monkfish, Pomegranate, almonds and crispy artichokes, a delicate and elegant combination which I thought as a starter for the 2016 public holidays (I will prepare him for new year's Eve). The territory, Obviously, is my Sicily: accomplice a collaboration with Terrarata-Sicilian flavours, a great site to shop online for Sicilian products, I was able to use organic wheat pappardelle russello, the extra virgin olive oil blend of two excellent cultivars (biancolilla and cerasuola), the almonds of Avola. And I completed with some wonderful spiny artichokes of Memphis, they are Slow Food. I decided to talk about the draft Terrarata-Sicilian flavours because it follows the same philosophy, of course in a business version, because it is a site of online sales: promote small Sicilian producers (and Italians I add), so that their products remain niche and craft, but they are known and accessible to anyone: Terrarata-Sicilian flavours allows you to order on line Sicilian pasta and ancient grains flour, biological, extra virgin olive oil, wine, craft beer, Chocolate of Modica, preserves and pickles, honey and jam, sweets, meats and cheeses produced by small businesses – virtually – open their doors to the general public by providing quality at an affordable price. I knew and I used a lot of products for sale on Terrarata-Sicilian flavours, and so I am able to judge their quality, and that is why I invite you to peek on the site, where you'll find the 15% discount and you will find the taste of my land, at a time like that of parties where you spend so much money on food, organizing business lunches and dinners, doing and being food gifts. At the same time, you will give a hand to small producers, who are the backbone of the Italian agrifood made in Italy.


Ingredients for 4 people:


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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