Tagliatelle with artichokes

Tagliatelle with artichokes

Tagliatelle con i carciofi

By
From
Hazana
Serves
4
Photographer
Mowie Kay

Frozen artichoke bottoms make this sauce very quick and easy to prepare. Thinly sliced artichoke bottoms are simply fried in a mixture of extra virgin olive oil and butter, that is delicately flavoured with garlic and parsley. Try to use a good fruity extra virgin olive oil.

Ingredients

Quantity Ingredient
8-9 frozen artichoke bottoms, thawed
3 tablespoons extra virgin olive oil
3 tablespoons butter
2 garlic cloves, finely chopped
3 tablespoons finely chopped flat-leaf parsley
salt
freshly ground black pepper
freshly grated parmesan cheese, to serve

For the tagliatelle

Quantity Ingredient
250g italian 00 flour
3 large eggs
1/4 teaspoon salt

Method

  1. To make the tagliatelle, follow the method for pasta, below. Roll the dough out very thinly and leave to dry for 15 minutes, then roll up and cut into ribbons 5mm wide.
  2. For the sauce, slice the artichoke bottoms very thinly. Heat the olive oil and half of the butter in a large frying pan and add the garlic, parsley and artichoke bottoms. Stir well, so they are evenly coated in oil and butter. Season with salt and pepper. Cook over a gentle heat until the artichokes start to turn golden, then add 3–4 tablespoons water and simmer for a few more minutes.
  3. Meanwhile, cook the tagliatelle in plenty of lightly salted boiling water until tender but still firm. Drain and transfer to a warmed serving bowl. Dot with the remaining butter. Pour over the sauce and serve at once, with grated parmesan on the side.

Pasta

  • To make the pasta, place the flour in a mound on a large wooden board or work surface and make a deep well in the centre. Drop in one egg at a time and add the salt. Gradually beat in the flour with a fork, then form into a soft ball. Knead well for 10 minutes or until the dough is smooth and elastic. Do not add too much flour or the dough will become hard to roll. If the dough seems too dry, add a teaspoon or so of water. Wrap the dough in a damp cloth and allow it to rest for 30 minutes.
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