Casarecce with artichokes, capers, dill, lemon and mozzarella
SERVES 4 // PREP TIME 15 MINS // COOK 25 MINS The rolls of casarecce are ideal for lighter sauces or cheeses, such as the mozzarella here, which melts into them as it warms. Strozzapreti makes a great substitute. Pictured p107. 4 globe artichokes
1 lemon, halved
400 gm dried casarecce
60 ml (¼ cup) extra-virgin olive oil
2 golden shallots, thinly sliced on a mandoline 1 small garlic clove, thinly sliced on a mandoline
20 gm salted capers, rinsed 1 tbsp lemon juice, plus finely grated rind, to serve 2 buffalo mozzarella balls, torn
¼ cup torn dill, plus extra to serve
Crème fraîche or finely grated parmesan, to serve
1 Trim artichoke stems and peel away tough outer leaves until you reach the pale inner hearts, and rub with lemon to prevent discolouration. Halve hearts, remove hairy choke with a teaspoon, then rub cut sides with lemon. Bring a large saucepan of salted water to the boil, add artichoke and boil for 2 minutes to par-cook. Remove with a slotted spoon, leaving water in pan on the heat, and cut artichokes into wedges.
2 Add casarecce to artichoke water and cook until al dente (8-10 minutes). Drain well, reserving 2 tbsp pasta water.
3 Meanwhile, heat olive oil in a deep frying pan over medium-high heat, add shallots and garlic and sauté until just softened (2-3 minutes). Add artichokes to pan along with capers, lemon juice and rind, and 2 tbsp pasta water, and stir until artichokes are tender (5-7 minutes). Add pasta, mozzarella and dill, and toss to combine and warm mozzarella (1-2 minutes). Season to taste and serve topped with crème fraîche or parmesan and scattered with extra dill. Wine suggestion Savoury, lemony Pecorino.