Tonnarelli cheese and pepper with artichokes. I love the egg noodles, the coupled with artichokes, pecorino romano and black pepper into a dish tasty although a disarming simplicity (is a combination, Pepper cheese and vegetables, She looks great even with gnocchi). Okay any type of egg noodles, as long as it is long pasta and a little’ consistent. And artichokes, I recommend, must remain al dente. It's a dish ready in 10 minutes, and it is exquisite, I tell you to do? Have a good day!
Ingredients for 4 people:
- 400 grams of fresh egg pasta or spaghetti alla chitarra
- 4 artichokes
- 60 grams of grated pecorino romano cheese
- salt and pepper
- extra virgin olive oil as required
Clean the artichokes from the tough outer leaves and the end, cut them in half, remove the inner slope pattern and place them in a bowl with water acidulated. Cut them into thin slices and stew in a pan with 4 tablespoons oil. Add salt and stir often: the artichokes must Cook over medium heat for about 10 minutes: must remain al dente. Boil the pasta in salted water. While the pasta is cooking place in a bowl the pecorino cheese and a generous grinding of black pepper: Add a ladle of pasta cooking water and emulsify the sauce whisking well with a fork. Drain the pasta al dente and dress with the sauce of grated pecorino cheese, stirring quickly to tie everything together and then add the artichokes. Serve hot with freshly ground pepper for garnish.
THE PAIRING: we suggest you drink “Amedeo” a Custoza Wine, White veronese made from a cuvee of grapes Fernanda, Trebbiano, Trebbianello and Garganega, produced by Cavalchina. Is’ a wine with good body, slightly bitter aftertaste that floral scents, However, It does not conflict with the flavor of artichoke, He has toned down its bitter taste after cooking.