Casarecce with ar­ti­chokes, ca­pers, dill, lemon and moz­zarella

Gourmet Traveller (Australia) - - Food -

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.

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