Servings: 4 people
INGREDIENTS
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320 gr Orecchiette
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4 artichokes ( alternatively you can use green asparagus)
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50 g diced pancetta
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250 g fresh ricotta
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1 shallot
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1 fistful of peeled and toasted almonds
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50 gr grated Parmigiano Reggiano
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150 ml white wine
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4 spoons Extra Virgin Olive Oil
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q.s. salt and pepper
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juice of a lemon
PREPARATION
Clean the artichokes, remove the ‘beard’ as we say in Italian, slice them and put them into water and the juice of a lemon for 10’.
Brown in a pan with 3 spoons of Extra Virgin Olive Oil and add minced shallot.
Dice the pancetta, brown it and then add the artichokes and cook for 10’. After 5’, add the white wine.
Take a bowl and add the fresh ricotta cheese and a spoon of Extra Virgin Olive Oil, salt and pepper.
Cook the pasta in salted water, drain it and pour them into the pan where you cooked the artichokes. Add then the ricotta cheese.
Add a ladleful of the cooking water and plate up. Before serving, add grated almonds.
