Maccheroncini with artichokes and ricotta
Instructions
Clean the artichokes by removing half of the leaves and tips.
Thereupon, cut them and put them in a bowl filled with water and lemon juice for about 10 minutes, then drain and pour into a large frying pan with hot oil and garlic.
Cook on high flame for 5 minutes, then lower the heat and continue cooking for another 15 minutes and cover with a lid.
When cooked, beat them and place them in a large bowl; Add the grated Parmesan, chopped capers, chopped anchovies, salt and mix well to obtain a smooth cream.
Meanwhile, blanched in salted water the macaroni al dente, drain and toss with the cream by adding 2 tablespoons of water simultaneously.
Serve immediately hot.
Tip: you may mix the macaroni with a portion of the cream, put them in a baking dish greased with butter, cover them with cream, sprinkle with cheese slices and gratinarli in hot oven for about 15 minutes.
Ingredients and dosing for 4 persons
- 400 g of type pasta macaroni
- 200 g of ricotta
- 6 artichokes
- Grated parmesan cheese
- Olive oil extra virgin
- 2 tablespoons of capers
- 4 anchovy fillets in olive oil
- Salt