Tonnarelli cheese and pepper with artichokes. I love egg pasta, 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, listen to me, they must remain al dente. It's a dish ready in 10 minutes, and it is exquisite, I'm telling you what 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 to taste
- extra virgin olive oil as needed
Clean the artichokes from the tough outer leaves and the end, divide 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: they must remain al dente. Boil the pasta in plenty of 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 COMBINATION: 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.
11 comments
Hello Silvana I follow you from one of your recipes
that's yummy cream recipe I know in chantily wrong custard but it's just cream and vanilla
I thought there was the cream but more than pastry chef said it was a recurring error thanks
Hi Silvana, At that time, on the vexed issue of chantilly all are wrong and all are right: the real chantilly, the French, It's just whipped with powdered sugar and vanilla. In Italy, but, as you say you do a recurring error, i.e. call chantilly pastry cream lightened with whipped cream. In fact, in 90% of Italian pastries, If you ask a chantilly is the custard with whipped cream and even cookbooks (starting from those of illustrissimi confectioners) It's the same thing. All though we understand that this is a bug, and we continue to make mistakes even if we know… Italian people are always… I hope I have clarified your doubts, Ada
Hello.. I left 1 thought in my blog…
http://zuccheropandizucchero.blogspot.it/
See you soon
Hello Elisa, I run now to see!!!
are the 23 and just to see the photo I want to get them right away. better to wait va!!I will try with bigoli,Here I find the tonnarelli nn ... excellent as always ... but big brother helps or do whatever you??hahaha!!
Hi Elena, I "bigoli seem perfect…well for the rest you put your finger in the wound, on big brother I, I was pretty drained…let's say after 10 days or so :-)
oh mom! artichokes, pecorino, long pepper…. mmmmm
And I like with so much pepper!!!! Thank you Helen and Not Only Sugar, you are very kind :-)
Must be pretty good and then I love this type of pasta..
Not Only Sugar
beautiful Ada!!! really very enticing <3 a big kiss!!!
Thanks Luisella!!! A hug, Ada