Tagliatelle with artichokes and provolone fondue
Instructions
Roll out and cut like fettuccine pasta with eggs and flour; Cook in boiling salted water.
Meanwhile clean and cut into wedges the hearts of artichokes and cook them in a pan with oil, garlic, hot pepper and grated lemon rind.
Melt the cheese in a saucepan with cream and hot milk, joining the late oil and one egg yolk away from fire to thicken the fondue.
Serve the noodles on the cream cheese.
Ingredients and dosing for 4 persons
- 200 g of flour
- 2 eggs
- 1 egg yolk
- 2 artichokes
- 100 g of provolone cheese
- 1 chili
- 1 clove of garlic
- 1 lemon
- Olive oil
- Salt