Tonnarelli cheese and pepper with artichokes

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.

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11 comments

Silvana leonardi January 27, 2014 at 00:19

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

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Sicilians creative in the kitchen January 27, 2014 at 00:24

Hi Silvana, then, 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, though, 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

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Elisa 25 March 2013 at 23:38

Hello.. I left 1 thought in my blog…
http://zuccheropandizucchero.blogspot.it/
See you soon

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fratelli_ai_fornelli 25 March 2013 at 23:44

Hello Elisa, I run now to see!!!

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Elena 25 March 2013 at 23:17

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!!

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fratelli_ai_fornelli 25 March 2013 at 23:22

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…say after 10 days or so 🙂

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conunpocodizucchero.it 25 March 2013 at 13:56

Oh Mama! artichokes, pecorino cheese, long pepper…. mmmmm

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fratelli_ai_fornelli 25 March 2013 at 14:01

And I like with so much pepper!!!! Thank you Helen and Not Only Sugar, you are very kind 🙂

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Not Only Sugar 25 March 2013 at 13:02

Must be pretty good and then I love this type of pasta..

Not Only Sugar

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Luisella 25 March 2013 at 07:24

beautiful Ada!!! really very enticing <3 a big kiss!!!

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fratelli_ai_fornelli 25 March 2013 at 11:27

Thanks Luisella!!! A hug, ADA

Reply

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