SERVES 4 COOKS in 20 minutes DIFFICULTY not too tricky
INGREDIENTS:
350 gr. Paccheri
4 artichokes
3 eggs
30 gr. Pecorino cheese
30 gr. Parmesan cheese
3 garlic gloves
½ glass of dry white wine
2 tbsp. olive oil
Juice of 1 lemon
3 tbsp. sea coarse salt
Black pepper, salt
DIRECTIONS:
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Start by preparing the artichokes. Cut away the stalk, break off and discard the first leaves until you get the thinner ones.
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Cut and discard the top of the artichoke. Halve lengthways, then remove the hairy chokes. Slice them finely and tip into a bowl of cold water and lemon juice, so that it stops them discolouring. Trim the stalks 5cm from the base, peel and dice into 0,5 cm pieces. Add to the bowl.
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Heat the oil and fry the garlic until lightly browned, then add the artichokes and toss for some minutes, stirring continuously with a wooden spoon.
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Pour in the wine and let bubble away, then cover and cook for 10 minutes over a low heat. After that, season with salt and pepper and put aside. Remove the garlic.
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Bring a large pan of water to the boil, once boiling, salt it. Cook the Paccheri according to the packet instructions.
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In a bowl lightly beat the eggs with a fork, salt and add the Parmesan and Pecorino cheese.
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Pour the drained pasta together with the artichoke and toss well over a medium-high heat.
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Turn off the heat and add tip in the beated eggs.
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Finally, toss well and quickly so the pasta absorbs flavor.
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Serve immediately.
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