Fusilli Con Cuori Di Carciofo
photo by Satyne
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 350 g fusilli, bucati
- 8 artichokes
- 100 g speck (diced) or 100 g pancetta (diced)
- 2 garlic cloves
- 1⁄4 cup olive oil
- 1 cup freshly grated parmigiano
- 1 sprig fresh marjoram
directions
- Strip away the tough outer leaves of the artichokes and thinly slice the hearts.
- Crush the cloves of garlic, and cook them with the sliced artichokes and the marjoram in a pot with a little water; when they artichokes are tender remove them from the fire and discard the garlic and the marjoram.
- Blend half the artichokes with half the oil and a little water to obtain a cream.
- Heat the remaining oil and toast the speck or pancetta; when the pieces are toasted drain them on absorbent paper.
- Salt the pasta water and cook the pasta.
- Divide the artichoke puree evenly among your plates, drain the pasta and divvy it up too, then sprinkle the pasta with the remaining ingredients, saving some of the Parmigiano for use at table, and serve with a zesty white wine.
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RECIPE SUBMITTED BY
Well, I am very passionate about cooking and love discovering new recipes. I love participating in the events since I'm always finding new recipes that I wouldn't have found on my own. My housemates and boyfriend all enjoy our food adventures and I love to leave people positive reviews and nice ish photos.