🌿 Buckwheat penne with artichokes and grana – Rustic and fragrant recipe
The strong flavor of buckwheat meets the delicacy of artichokes and the savoriness of grana in a balanced dish rich in taste 🧄🧀. Perfect for those who love to experiment with natural ingredients and different aromas, this recipe is a celebration of authentic flavors, designed to enhance the goodness of buckwheat pasta. A rustic yet elegant first course that will delight every palate 🌱✨.
📝 Ingredients (for 4 people)
- 320 g of buckwheat penne
- 4 medium artichokes
- 1 lemon
- 120 g of potatoes
- 1 garlic clove
- 4 tablespoons of extra virgin olive oil
- Black pepper, fresh parsley, and grated grana to taste.
👨🍳 Step-by-step preparation
- Cleaning the artichokes:
- Remove the tougher outer leaves, the stem, and the thorns.
- Cut the artichokes in half, then into thin slices.
- Place them in acidulated water with lemon juice to prevent oxidation.
- Cooking pasta and potatoes:
- Bring a pot of salted water to a boil.
- Add the diced potatoes.
- After 5 minutes, add the buckwheat penne.
- Cook everything together for about 12-15 minutes.
- Sautéing the artichokes:
- In a saucepan, sauté the garlic with the extra virgin oil.
- Add the well-drained artichokes and cook for 5-6 minutes.
- Season with salt and pepper.
- Final mixing:
- Drain the pasta and potatoes.
- Combine with the artichoke sauce in the saucepan.
- Add grated grana, chopped parsley, and a sprinkle of black pepper.
- Mix well and serve hot 🥰
📸 The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe
