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Pennette with Cerda Artichoke Cream

Finally, Tiziana Cirà presents Pennette with Cerda Artichoke Cream, a delicate first course with a springtime appeal. Its dressing is decidedly unique, obtained from a careful cooking of our beloved vegetable well blended with chopped garlic and spring onion, all seasoned with basil, parsley, salt, and a pinch of chili flakes. The mixture will finally be blended and gently combined with the pasta. A unique goodness not to be missed.

Ingredients for 4 people:

  • 10 medium-sized artichokes
  • 20g basil
  • 20g parsley
  • 2 cloves of garlic
  • 1 spring onion
  • 50ml extra virgin olive oil
  • 100g grated pecorino cheese
  • 300g pasta
  • Chili pepper
  • Salt
  • 1 lemon


Clean the artichokes by removing the tough outer leaves, slice them thinly, soak them in cold water with half a lemon for 2 minutes.

Take a pan, sauté a clove of garlic and a chopped spring onion with extra virgin olive oil, add the previously cleaned and thinly sliced artichokes, and add finely chopped basil and parsley, a pinch of salt and chili pepper; add a glass of water and cook for about 15/20 minutes. Let this mixture cool down and then blend it with a ladle of pasta cooking water to make it creamy.

As soon as the pasta is ready, drain it and mix it with the artichoke cream, finally, add 2 tablespoons of grated pecorino cheese and mix everything together.

FROM 20 TO 28 APRIL 2024

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