Spaghetti With Artichokes, Braised Garlic And Pecorino Pe Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
6 Jumbo: artichokes,
6 tbsp: Extra virgin olive oil,
12 Cloves: garlic, peeled and
Whole,
6 ounce: Sweet vermouth,
1 lbs: Spaghetti,
2 bunch: Italian parsley, finely
Chopped to yield 1/2 cup,
1/2 cup: Pecorino pepato, (peppered
Sheeps milk cheese),
Directions:
Trim the artichokes down to the heart, stem and most delicate leaves.
Quarter and remove the choke and pace in acidulated water.
In a 12 to 14-inch saute pan, heat oil and garlic over medium heat
and cook until garlic is light golden brown. Add artichokes and sweet
vermouth and cook until artichokes are tender, about 10 to 12 minutes.
Cook spaghetti according to package instructions and drain well. Toss
into pan with artichokes. Add parsley and toss well. Pour into heated
bowl, shave with pecorino cheese and serve.
Yield: 4 servings
MOLTO MARIO SHOW #MB5720
Source from luhu.jp
Quarter and remove the choke and pace in acidulated water.
In a 12 to 14-inch saute pan, heat oil and garlic over medium heat
and cook until garlic is light golden brown. Add artichokes and sweet
vermouth and cook until artichokes are tender, about 10 to 12 minutes.
Cook spaghetti according to package instructions and drain well. Toss
into pan with artichokes. Add parsley and toss well. Pour into heated
bowl, shave with pecorino cheese and serve.
Yield: 4 servings
MOLTO MARIO SHOW #MB5720
Source from luhu.jp
Tags
Molto