SERVES 4 TOTAL TIME 30 minutes DIFFICULTY not too tricky
INGREDIENTS:
300 gr. Pennoni
3 artichokes (150 gr. frozen artichokes)
1 shallot, finely sliced
250 fresh mackerel (mackerel in oil is also usable)
200 ml hot vegetarian broth
1 sachet of saffron
1 tbsp. olive oil
Juice of 1 lemon
1 spig of fresh parsley, finely chopped
sea coarse salt
black pepper, salt
DIRECTIONS:
-
Start by preparing the artichokes. Cut away the stalk, break off and discard the first leaves until you get to the thinner ones.
-
Cut and discard the top of the artichoke. Halve lengthways, then remove the hairy chokes.
-
Slice them (Fig. 1) and tip into a bowl of cold water and lemon juice, so that it stops them discolouring. Roughly chop the mackerel (Fig. 2).
-
Heat the oil and fry the shallot and a ladle of broth for a couple of minutes (Fig. 3).
-
Add the artichokes and the mackerel (Fig. 4 & 5).
-
Season lightly with salt and pepper.
-
Toss for a few minutes and cook for 10 minutes over a low-medium heat, adding the broth.
-
At mid cook, add the saffron, dissolved in some broth (Fig. 6).
-
Bring a large pan of water to the boil, once boiling, salt it.
-
Cook the Pennoni according to the packet instructions.
-
Pour the drained pasta together with the artichoke and toss well over a medium-high heat, adding some broth, if needed.
-
Turn off the heat and sprinkle with the chopped parsley.
-
Finally, toss well so the pasta absorbs flavor.
-
Serve immediately.
Leave a Reply