|
|
Alessi cuisine
|
|
|
Sautéed fusilli with artichoke
(Fusilli saltati con carciofi all'empolese)
|
- 400 grams of fusilli
- 8 artichokes
- a chopped mixture composed by:
a small bunch of parsley
2 white ribs of celery
1 big white onion;
1/2 kg of tomato purée
2 garlic cloves;
the small leaves of 4-5 branches of sweet marjoram;
another small bunch of parsley
1 meat stock cube
50 grams of butter
5-6 spoons of olive oil
1 lemon
salt and pepper
some more chopped leaves of parsley
|
Peel
the artichokes eliminating the external leaves, which are harder, and cut
in two parts the remaining leaves.
Clean the external part of the artichoke and remove the stalk (after having
washed it). Cut the artichokes in segments and put them in slightly sour
water, made with the lemon juice, together with their stalks. Take a small
saucepan and put inside the above chopped vegetables together with some
oil and let it brown for 3 minutes. Add the segments of artichoke and let
them brown for 5-6 minutes, always turning them. In the meanwhile scald
in salted water, for 5-6 minutes, the stalks of artichoke then drain them
and put them in a blender together with 5-6 spoons of cooking water, the
tomato purée, two garlic cloves, the marjoram, the parsley, the stock
cube and the butter and mix all these ingredients to obtain a homogeneous
and smooth mixture.
Pour this mixture in the small saucepan, where there are the artichokes,
and stew for 15 minutes (cover the pan with a lid), turning very often over
a low heat. At the right time taste and add some more salt and pepper, if
necessary, and then switch off.
Cook the pasta quite "al dente", drain it and put it in a frying
pan together with the remaining butter and 4-5 spoons of the above artichoke
sauce. Sauté these ingredients in order to incorporate the seasoning
with the pasta and then add 2-3 spoons of the pasta cooking water to bind
the stuff; then add 4-5 spoons, or more according to your own tastes, of
artichoke sauce and after 2 more minutes of cooking, always turning and
sauting, distribute the pasta in the plates. Season them with some more
sauce, sprinkle with parsley and serve them without any other additions. |
|
|
|
|
|
|
|
|
|
|
|
|
|