Pasta with potatoes, artichokes and bottarga (dried fish roe), a simple and delicious dish. The other day, for dinner, I prepared again one of my favorite dishes, the CARCIOFI STEW WITH POTATOES, to which usually match the eggs. While I was eating, myself, I started thinking about a pasta with the same ingredients. Said, done. The result of this experiment is this pasta with potatoes, artichokes and, to add flavor and enrich the dish, dried fish roe. Obviously sarda, given that family I have a fast track. But the dish is great even without roe and with plenty of Parmesan or pecorino.
The potatoes and artichokes I cooked separately and then mixing the sauce with parsley and United them a little’ pecorino cheese. To give a crisp note I added chopped toasted almonds. I wanted to use a short pasta that I caught as soon as I saw it, the curls, but I think this sauce would work very well with a long pasta with egg, such as fettuccine. If you omit the bottarga (fish roe), It's a great first vegetarian, very quick and tasty. Is, clearly, without the cheese also becomes a vegan pasta where the lack of animal proteins, I assure you, you will not feel at all: rely on abundant ground black pepper. If you like, dates also a look at all my RECIPES WITH ARTICHOKES. Have a good day!
PASTA WITH POTATOES, ARTICHOKES AND BOTTARGA (easy recipe)Print This
- 2 medium-sized potatoes
- 4 Sardinian thorny artichoke
- extra virgin olive oil, to taste
- salt and pepper, to taste
- a clove of garlic
- 100 ml dry white wine
- fresh parsley, to taste
- dried fish roe, to taste
- 320 grams of pasta, I used the curls
- vegetable broth, to taste
- almonds or plate, lightly toasted, to taste
- pecorino cheese Dop, to taste
To prepare the dough with potatoes, artichokes and bottarga (dried fish roe), Clean the artichokes by removing the outer leaves, the hardest parts and the final piece of the stem: wash them and put them in a bowl with cold water acidulated with lemon juice. Cut them in half and remove the internal barbette, then cut them into thin slices. Chop the stem minutely.
Wash and peel the potatoes and cut them in half, then in strips and then into cubes rather small (brunoise). Finely chop the parsley.
Skip the potatoes in a pan with a drizzle of extra virgin olive oil, Salt, Pepper adding when needed little stock, so that rosolino and cook remaining soft. If you cut quite small it will take few minutes. Put them aside.
In the same Pan, Sauté the garlic in a little olive oil, then add heat artichokes. Season with salt, pepper, Sauté for a minute. Deglaze with white wine. Evaporate the wine and, skipping the artichokes over high heat, Add the finely chopped parsley. The artichokes, thinly sliced, they will remain crunchy, then two minutes of cooking will be more than enough. Add the potatoes and set aside.
Boil the pasta in salted water, drain it al dente and toss in pan with vegetables. Add the grated pecorino cheese. Stir fire off a little stock or water to cook the pasta, until you have a creamy emulsion. Sprinkle with a little’ chopped fresh parsley.
Serve the pasta with artichokes and potatoes, Sprinkle the dish with the chopped toasted almonds and a generous amount of grated bottarga. Bon appétit!
THE PAIRING: We have chosen the path of the concordance of taste to this recipe which turns on the salty. Is, Therefore, suggeriamo un Soave Classico Doc “Terre Lunghe”, produced by the company Valentine Wines: a white scent of acacia flowers, tangy flavor and elegant, with a long finish of white fruits. The sweetness of the potato helps to rebalance the feeling prevailing in the salt taste.