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Bucatini con carciofi

artichoke bucatiniBucatini con carciofi: La maggior parte dei carciofi coltivati vengono dalla Francia, Italia e Spagna, mentre la California fornisce quasi il 100% del raccolto degli Stati Uniti. Quindi senza nessuna sorpresa il 10 Aprile 2013 I carciofi sono stati proclamati vegetale ufficiale da Gavin Newson, Vice Governatore della California.

Nel mese di maggio, quando i carciofi vengono raccolti dagli orti Italiani e quando ancora la brezza abbraccia i campi coltivati, bucatini con carciofi sono un piatto meraviglioso.

Ingredienti per 4 persone

  • 400 g bucatini
  • 3 carciofi grandi, puliti e affettati
  • 40 g pancetta a dadini
  • 1/2 spicchio d’aglio medio
  • 100 ml di brodo vegetale
  • 1 manciata di prezzemolo fresco italiano, finemente tritato
  • 1 limone medio
  • 2 uova medie
  • 2 tuorli d’uovo
  • 20 g formaggio grana padano grattugiato,
  • 10 g Pecorino Romano grattugiato
  • olio d’oliva
  • sale e pepe

artichoke bucatini

  1. Scaldate 2 cucchiai di olio in una padella e soffriggere la pancetta per 3-4 minuti.
  2. Aggiungere i carciofi, aglio, prezzemolo e il brodo.
  3. Aggiungere il sale e lasciar cuocere a fuoco medio con il coperchio per 10 minuti, togliere il coperchio e far cuocere per altri 15 minuti. Tenere al caldo.
  4. Prendere una grande ciotola (che verrà utilizzato per servire la pasta). Aggiungere le 2 uova intere e i due tuorli, un pizzico di sale, una generosa quantità di pepe e di formaggio. Sbattere fino ad ottenere una crema.
  5. Cuocere la pasta al dente.
  6. Scolare la pasta e aggiungere alla ciotola con il composto di uova. Mescolare fino a quando i bucatini sono ben conditi.
  7. Aggiungere i carciofi e mescolare ancora.
  8. Servire subito

Published by thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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