For seasoning, I thought of a seasonal vegetable that I love very much (the artichoke) combined with a characteristic ingredient of a region which, as often pointed out are closely linked (Sardinia): a perfect combination!
I assure you that the flavor of the roe must be strong and determined to create a harmonious union with the flavor of the artichoke as agreed, provided that they be cooked the right time in order not to make him lose quality and taste.
I tried this dish tonight and just can proudly claim to have consumed one of the best dinners ever! In this
season is an excellent proposal for a dinner with guests also respect, success guaranteed!
As for the pasta, I opted for the maltagliati personally prepared with 100 grams of flour and one egg per person. I think every proper format also semolina pasta, but fresh egg pasta is, at least for me, the more apt.
Here's the recipe:
Serves 4
480 grams of pasta
4 medium artichokes 1 clove garlic, extra virgin olive oil
bottarga
salt pepper 1 lemon
How to prepare
Trim the artichokes by depriving them of outer leaves and hay inside. Cut into wedges and put them from time to time in water acidulated with lemon juice, so it does not blacken.
In a pan with a little olive oil to brown the garlic, peeled, cut lengthwise and private inner soul. Add the artichokes, brown, then lower the heat and continue cooking for about 10 minutes with a little 'water if necessary. When they arrived to extinguish the fire cooking and season with salt and pepper.
Cook pasta in boiling salted water, drain the artichokes and add to the pan with a ladle of cooking water, then whip a fire burning for a couple of minutes until will have formed the 'creamy sauce'. Turn off the heat and continue to mix adding the grated mullet roe.
Place the pasta on plates and add another small sprinkling of roe and a tour of oil.
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