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 wheat pappardelle organic Sicilian russello, but you can safely use a wonderful pappardella all’egg, both fresh, both dry. Sicily it is also present in the dish with almonds of Avola and the delicious spiny artichokes of Memphis, they are Slow Food. And here on my YOUTUBE CHANNEL find the step video tutorials on how to step CLEAN ARTICHOKES perfectly.
If you do not find artichokes of Memphis, You can also use the violet Palermo, Roman violets or the Sardinian spiny artichokes, which remain among my favorites for consistency, aroma and taste intensity. Instead of monkfish, you can use the tail replied, the croaker, amberjack and even tuna.
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. You have to just be careful not to prepare an artichoke cream too thick: therefore essential 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 holiday menu, and of course all my RECIPES WITH ARTICHOKES to prepare this delicious vegetable in a thousand ways. Have a good day!
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
Pulire i carciofi eliminando le foglie esterne più dure e l'estremità del gambo. 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, aggiungendo ogni tanto un po' di acqua tiepida in modo che cuociano senza prendere coloro. When are tender, processing them with the hand mixer, aggiungendo il latte e un po' di olio extravergine di oliva, 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, storing 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.
MATCHING: 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.