Fusilli Pasta with Artichokes and Pecorino
This dish brings together the wholesome goodness of Rummo Fusilli n° 48 Whole Wheat pasta with the delicate flavour of artichokes and a touch of fresh mint. Finished with an artichoke stem emulsion, this recipe offers a healthy and delicious meal that highlights Italian culinary tradition.
Ingredients for 4 People:
- 400g Rummo Fusilli n° 48 Whole Wheat
- 4 artichokes
- 1 garlic clove
- ½ glass dry white wine
- Extra virgin olive oil (to taste)
- Salt and pepper (to taste)
- ½ lemon
- Fresh Roman mint (to taste)
Preparation:
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Prepare the Artichokes: Clean the artichokes, keeping the first 5 cm of the stem attached to the heads. Peel these stems and blanch them in salted water with a garlic clove. For the artichoke heads, remove the tough outer layers of petals, then cut off the spiny tips and halve the artichokes. Clean the inner heart, removing any "choke" if present, and finely slice into julienne strips. Keep the artichokes in lemon water to prevent browning.
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Sauté the Artichokes: In a pan, sauté the julienned artichokes until well browned. Deglaze with white wine and season with salt to taste.
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Cook the Pasta: While cooking the pasta, blend the blanched stems with a little boiling water, the garlic clove, and a few tablespoons of extra virgin olive oil to create a smooth emulsion.
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Combine and Serve: Once the pasta is ready, add it to the pan with the sautéed artichokes and stir in hand-torn mint leaves. Plate the dish, pouring the artichoke stem emulsion on top for extra flavour.
Enjoy your fresh and nutritious Fusilli with artichokes!
