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Visita il Mugello, culla dei Medici, a due passi da Firenze e le bellezze toscane
 

Alessi cuisine

 

 
 

Herb flavoured artichokes in a lettuce sauce

(Carciofi agli aromi in salsetta di lattuga)

  • A)
  • 4 Morellini artichokes trimmed, cleaned and cut in half lengthways, put them in a bowl with cold water, lemon juice, cloves, a cinnamon stick, garlic, white wine vinegar, white wine, salt and pepper
  • B)
  • a head of lettuce (the green part only without the stalks and white parts of the leaves)
  • a small bunch of parley
  • a clove of garlic
  • ¼ of a white onion
  • a handful of pickled capers
  • a teaspoon of Dijon mustard
  • a pinch of oregano
  • 6 spoons of olive oil
  • ½ glass of red wine vinegar
  • salt and pepper
  • a small bunch each of tarragon, nepitella (field balm/calamint) and marjoram finely chopped
>In a small saucepan bring 1 litre of well salted water to a rolling boil, put in the artichokes and cook for 6 minutes. Remove from the water and put them, cut side down, on absorbent paper to drain.
In the meantime cut the green parts of the lettuce into pieces and leave in cold water for 15-20 minutes.
Put all ingredients B) into the blender and blend until a very smooth and fluid sauce is obtained. Drain and pat dry the lettuce add to the blender and blend until it is perfectly incorporated into the sauce, adjust salt and pepper.
Take 4 plates, cover the bottom of each with the lettuce sauce, then arrange the artichokes, still with the cut side down, neatly on the plates and sprinkle them with the chopped herbs, serve cold or warm as an appetiser.
The lettuce sauce is "Paracucchiana" (Master Chef Paracucchi) inspired, its coupling with the Herb flavoured artichokes seems, overall, extremely harmonious and appetising, fresh and light.

A Giuseppe Alessi recipe
Translated by Gianna Toni
Picture by Kee-Ho Casati

 
 
 
   
 
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