4 mar 2010

" caserecce pasta with artichokes, emmental and pistachios

500 grams of caserecce pasta

6 artichokes
100 grams of Emmental
30 grams of pistachios' grain
50 grams of grated parmesan
1 onion, shallot
salt and pepper

clean the artichokes, removing the outer leaves and keeping the tender part, remove the tips and the beard and cut into strips. Put them in water and lemon. Meanwhile, in a large skillet, fry the shallots into small pieces with a little oil, pour over the artichokes and cook for few minutes, add a little water, salt and pepper and cook for about 10 minutes until the artichokes are not cooked. Cook the pasta in salted water, drain underdone and pour into the pan with the sauce, add the diced Emmental, Parmesan cheese and pistachios.

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