Extruded bigoli with cacio e pepe and crispy artichokes
A tasty, simple yet impressive recipe that we want to propose as an idea for an Easter menu that’s different from the usual.
PREPARATION: 10 min
COOKING: 15 min
TOTAL TIME: 25 min
SERVINGS: 4
INGREDIENTS
- 400 g of fresh bigoli al torchio
- 2 fresh artichokes
- 150 g of grated pecorino romano cheese
- Black pepper to be ground fresh
- Extra virgin olive oil
- Salt to taste
- Pepper to taste
PREPARATION
Put a pot with plenty of salted water on the heat and bring to the boil.
In the meantime, clean the artichokes, keeping the stem aside, discarding the tougher outer leaves, the base and the top part (the one with the tips, so to speak).
Carefully remove the fuzzy choke and cut the artichoke first in half and then into very thin slices, which we will fry in boiling oil for about 2 minutes, turning them frequently. The artichoke will curl up, becoming beautifully crispy.
When the water boils, drop in the bigoli and let them cook for about 4-5 minutes.
Now we can proceed with the preparation of the cacio e pepe cream: put the grated pecorino in a bowl with a generous grind of pepper, add the pasta cooking water, which has been left to cool slightly, a little at a time, stirring continuously until you obtain a smooth cream that is not too runny.
Drain the pasta al dente and immediately toss it with the sauce, adding half of the artichokes. Plate up and decorate each dish with the remaining fried artichokes. Enjoy your meal!
