A simple artichoke pie.
Artichokes are one of the seasonal vegetables and making a pie, a kind of Easter pie, is a great way to enjoy them. This is the artichoke pie prepared by my mother at home.
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Photo taken with Canon 600D and lens Canon EF 40.
Taglierini paglia e fieno ai carciofi.
Oggi ho pensato di fare per me un piatto che preparava un mio amico e grande Chef di origini siciliane ma cresciuto in Liguria: taglierini paglia e fieno ai carciofi.
Per persona si utilizza un bel carciofo, che si pulisce con attenzione utilizzando anche il gambo, si taglia a fettine e si tiene immerso in acqua con qualche goccia di limone. Poi si immerge per 3 minuti circa in acqua bollente salata (sbiancatura). Si scola e si lascia raffreddare. Intanto si prepara un fondo con cipolla tritata, uno spicchio d’aglio in camicia e olio extra vergine. Una volta che il fondo è pronto si aggiunge il carciofo tagliato a fettine e si lascia soffriggere a fuoco alto per fargli perdere l’acqua rimasta dopo la sbiancatura e si bagna con poco vino bianco. Una volta che il vino è evaporato si aggiunge il pomodoro passato e li lascia cuocere lentamente aggiungendo un po’ d’acqua di cottura del carciofo se necessario per una ventina di minuti o anche più, se necessario.
Una volta pronta questa salsa si cuociono i taglierini e si fanno saltare in padella con la salsa di carciofo e, messi sul piatto, si aggiunge una presa di origano. Buon appetito.
Una variante di questa ricetta è fatta senza pomodoro, utilizzando tagliatelle più grandi con l’aggiunta di besciamella e gratinando al forno in una pirofila.
Una volta che i carciofi sbiancati, si fanno saltare nel fondo di cipolla e aglio, si bagnano con il vino. Una volta che il vino è evaporato si lasciano cuocere lentamente aggiungendo acqua di cottura se necessario. Si aggiungono poi le tagliatelle (cotte molto al dente) e si fanno saltare affinché si insaporiscano aggiungendo un poco di grana grattugiato. Si abbassa la temperatura e, una volta che il tutto sarà raffreddato , si aggiunge la besciamella (in modo misurato e senza esagerare) si mescola bene il tutto e si mette in una pirofila unta con olio extra vergine. Si cosparge con un po’ di pane grattugiato e si inforna a forno caldo a 180 gradi.
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Light artichoke carbonara, flavored with turmeric.
This morning I felt like eating a carbonara… but I'm on a diet and so I prepared a diet one that can become a single dish for the whole family.
Ingredients for 4 people:
– 3 nice tender artichokes, blanched and sautéed in a pan with 30 grams of extra virgin olive oil with 1 clove of garlic;
– for the sauce: 3 eggs (two whole and one yolk), two tablespoons of milk, two tablespoons of grated Parmesan, turmeric, salt and pepper.
I cleaned 3 nice artichokes, stems included, and left them to soak for a few minutes in cold water with lemon. Then I put them to cook in boiling, salted water with the addition of lemon juice. Once cooked, I left them to cool.
I then prepared the base of the carbonara by beating two whole eggs and a yolk, a little milk, a couple of tablespoons of grated parmesan cheese and added a nice sprinkling of ground turmeric.
I boiled 300 grams of whole wheat penne in salted water and separately I sautéed the artichokes, sliced quite thinly, over a high heat with a little extra virgin olive oil, a crushed clove of garlic and a little coarse salt, letting them flavour well and adding water if necessary.
Once the pasta was cooked I sautéed it with the artichokes, letting them flavour well. Finally, I turned off the heat and put the base made with the eggs and the other ingredients that I had prepared previously into the pan, mixing well and serving the carbonara with a light sprinkling of black pepper.
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Here is the finished dish:
Agnello alla griglia.
Un piatto veloce, leggero e gustoso: delle costine di agnello alla griglia con riso, cavolfiore e carciofi.
Il pranzo leggero del Santo Stefano.
Quick tomato sauce and artichoke omelette.
And here we are at the first appointment with Marietto…
Marietto is a single man, with a job that keeps him away from home all day but who has time, every day, to do a little shopping. In the evening, once home, he can prepare a hot dish.
In a pantry you should never be without: 1 bottle of extra virgin olive oil, a pack of spaghetti, a couple of cans of peeled tomatoes, an onion, a head of garlic, some fruit, a small wedge of parmesan cheese. Then, some fruit and some vegetables to keep in the refrigerator, a few eggs, a couple of lemons and a carton of milk.
This evening Marietto, when he comes back from work, will prepare a nice plate of spaghetti with tomato sauce and an artichoke omelette, therefore we will see the recipe to make a quick and excellent tomato sauce, how to clean the artichokes and then how to prepare an omelette. To give a basis to the work I will always write recipes for two, four or more people but I will indicate it each time
Quick tomato sauce (for 4 people)
First of all, it would be perfect to use fresh tomatoes but, out of season, it is better to use peeled tomatoes. However, fresh tomatoes must be very ripe (to be sure, once opened, the inside must be very red like the outside, the seeds well formed, without white or greenish parts). For four people, six nice fresh tomatoes should be enough otherwise two cans of peeled tomatoes. For Marietto a couple of tomatoes or a can of peeled tomatoes would be enough…
Wash the tomatoes well, open them and crush them a little to release the seeds and cut them into cubes with the skin. If they are peeled, take them out of the tin and crush them a little to release the seeds but without overdoing it. Then cut half an onion as finely as possible and fry it over a moderate heat in the right amount of olive oil; while the onion is frying, chop a clove of garlic and add it, but only when the onion begins to soften. If you put them in the pan together, the onion will remain raw and the garlic will burn. At this point add the chopped tomatoes, mix and leave to cook for ten minutes or a little more: the sauce is ready.
Artichoke omelette (for 4 people)
Choose 6/7 artichokes, which must be firm to the touch, well closed, with fresh leaves and stems. Prepare a container with cold water in which you have put the juice of half a lemon, which you will keep. To clean the artichokes, keep in mind that the best parts are the bottom and the inside of the stem: you will easily identify them because both are lighter. Then cut the stems and set them aside. Cut off the tip of each artichoke about three-quarters of its length. With a very sharp knife, begin to cut off the hard leaves starting from the bottom and turning the knife as if you were peeling a whole apple, but be careful not to throw away the inside. Once each artichoke is cleaned on the outside, cut it in half. Put one half in the water and lemon and divide the second in two, then removing all the fluff from the center. Continue with the second half, always making sure to keep them soaking for as long as possible. Once the artichokes are sliced, proceed with the stems, of which you will only keep the internal part, the lightest and most tender. Then put a pot with plenty of salted water on the stove and immerse the artichokes to cook cold, together with the half lemon already squeezed. Depending on their hardness, the artichokes will cook in about 10 minutes, therefore, in the meantime you will prepare the omelette.
Beat 6 eggs well and add to them, always beating, six good spoonfuls of grated parmesan and half a glass of milk. Add salt and pepper. Once the artichokes are cooked, cut them into strips together with the stems and add them to the eggs, mixing well.
Then heat a little olive oil in a non-stick pan of the right size and add the mixture. Increase the heat and cook on one side. To turn the omelette, remove it from the heat, calmly, place a plate on top that covers it and, perhaps over the sink, turn it with a quick and sure movement; then put it back on the heat to cook on the other side. Once cooked, place it on the plate you used to turn it, trying to dry as much as possible the residues of oil that remain.
Note:
Hello everyone and bon appetit.
The preview photo was downloaded from Pixabay.com
