🍝 Risotto-style pasta with artichokes and Valtellina Casera DOP
An elegant and creamy first course, perfect for impressing with the aromas and flavors of Valtellina 🌱🧄🧀
Introduction
The risotto-style pasta with artichokes and Valtellina Casera DOP is a recipe that combines simplicity and flavor in a dish with a strong yet delicate character.
The calamarata, cooked like a risotto directly in the pan with the artichokes, absorbs all the aromas of the vegetables and pairs perfectly with the intense flavor of the aged Valtellina Casera DOP.
A touch of lemon, fresh mint, and toasted breadcrumbs complete an aromatic and irresistible preparation! ✨
📝 Ingredients (for 1 serving)
- 1 package of calamarata pasta
- 5 artichokes
- 1 lemon
- 1 clove of garlic (left whole)
- 30 g of butter
- 50 g of aged Valtellina Casera DOP
- Breadcrumbs to taste
- 1 bunch of curly parsley
- 1 sprig of fresh mint
- Salt and pepper to taste
👩🍳 Preparation
- Clean the artichokes: remove the outer leaves that are tougher, trim the tips, and place them in acidulated water with lemon juice to prevent browning.
- In a large pan, melt a knob of butter with the whole garlic clove.
- Add the artichokes cut into wedges and sauté for a few minutes. Adjust with salt and pepper.
- Pour the raw pasta directly into the pan with the artichokes and cover with water.
- Cook, stirring often, as you would with a risotto, adding a little hot water at a time if necessary.
- When cooking is complete, add the chopped parsley, the torn mint, and a grating of lemon zest to flavor the dish.
- Remove from heat and stir in the grated Valtellina Casera DOP and toasted breadcrumbs in the pan for a crunchy effect.
💡 Tips
- If you prefer a stronger flavor, you can also add a pinch of anchovy melted in the butter during the sauté.
- The dish is also perfect with the addition of sliced toasted almonds as a garnish.
The image of the dishes is purely indicative and may not correspond exactly to the recipe
📚 Recipe taken from "Easy Recipes for Everyday" by Andrea Mainardi
