Pasta con Carciofi - Venticolli
APPETIZERS
• Panelle• Crocchette di Patate
• Caponata
• Olive condite
• Insalata di polpo
• Pomodori secchi
• Zucca in agrodolce
• Cavolfiore fritto in pastella
• Peperonata
FIRST
• Pasta con le Sarde
• Pasta con macco di fave
• Anelletti al forno
• Pasta con i carciofi
• Pasta cpn le zucchine fritte
• Pasta alla Norma
• Pasta con le Vongole e Cozze
• Pasta con il cavolfiore
• Minestra con i tenerumi
SECONDS OF MEAT
• Agnello in umido
• Arrosto di maiale al limone
• Bollito di carne
• Coniglio all'agrodolce
• Girello alla palermitana
• Polpette al sugo
• Polpettone
• Scaloppe al marsala
• Trippa con melanzane
SECONDS COURSES OF FISH
• Alici all'agrodolce
• Polpette di alici
• Baccalà a sfincione
• Pesce Spada al forno
• Involtini di Pesce Spada
• Polipetti in tegame
• Sarde a beccafico
• Tonno con cipolle e aceto
• Sgombri arrostiti
PASTA CON I CARCIOFI
(Pasta e Cacocciuli)
Ingredients:
500gr. of Spaghetti - 200gr of fresh Pecorino - 100gr. grated Grana - 5 soft artichokes - 2 cloves of garlic - 1 glass of white wine - parsley.
Preparation:
Clean the artichokes by removing the hard leaves, cut into strips and place them in water with half a lemon squeezed. In a saucepan, brown the garlic in a little oil, add the artichokes, stir and pour the white wine. When the wine has evaporated, add a glass of hot water and cook for about 10 minutes. Before turning off, add the chopped parsley. Cook the spaghetti al dente and drain. Pour into the cooking pot and season with grated cheese and half the artichokes. Grease a baking sheet and pour half of the previously seasoned spaghetti. Sprinkle with pieces of fresh cheese and pour the rest of the artichokes. Cover with the remaining spaghetti, sprinkle with grated cheese and place in the hot oven for 15 minutes.
Recommended wines:
La Giostra Chardonnay I.G.P. Sicilia
L'Oro Bianco Alcamo Bianco D.O.C.
