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Pasta with artichokes and buffalo butter


 Pasta e carciofi con burro di bufala

Pasta with artichokes is one of my favourite dishes and it can be enjoyed at least four months a year, from the first artichokes coming from Sicily to the white ones from Pertosa.

They can be paired well with oil and butter. The tannins of artichokes give us the fibre necessary to our nutritional balance.

This is a complete dish which can be prepared easily.

The buffalo butter can be found in the Contadina points of sale.

Ingredienti Ingredients for 3 people

200 g pasta

2 artichokes

2 cloves of garlic

 a few drops of lemon juice

2 spoonfuls of extra virgin olive oil

2 spoonfuls of butter

Dried and salted ricotta or mature Parmesan cheese

Preparazione Directions

Clean the artichokes and remove the outer leaves.

Cut the stem into small pieces. Put them in the artichoke with the garlic.

Put the artichokes in a pan, add the extra virgin olive oil and fill with water until the half.

Put the lid on for about twenty minutes and start cooking.

After cooking let them rest for at least one hour.

Cut them into pieces.

Cook the pasta.

Put the butter in a pan and, as soon as it starts melting, add the artichokes. Cook until the thin parts become golden brown to give a smoking taste.

Add the pasta, a knob of fresh butter and stir it in for about twenty seconds.

Turn the cooker off and add cheese or ricotta.


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