AR­TI­CHOKE TAGLIATELLE WITH PRO­SCIUTTO

The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

1½tbsp olive oil 6 vi­o­let ar­ti­chokes 6 gar­lic cloves, finely sliced 60ml (2¼fl oz) dou­ble cream Pecorino, for grat­ing Juice of ½ a lemon ½ a bunch of flat-leaf pars­ley, leaves picked and chopped 6 slices of pro­sciutto

For the se­molina pasta

4 free-range eggs, plus 2 yolks 200g (7oz) type 00 white flour 300g (10½oz) finely ground se­molina flour, plus a lit­tle ex­tra For the pasta, pulse all the in­gre­di­ents in a food pro­ces­sor un­til they come to­gether. Di­vide into four pieces and squash slightly with the palm of your hand. Add a lit­tle more se­molina flour if nec­es­sary. Work the dough in a pasta ma­chine and roll it out, but not too thinly (1½ set­ting).

Cut into strips about 5mm (¼in) wide, like tagliatelle. Toss in a lit­tle ex­tra se­molina flour, then place on a tray and set aside. Pre­pare the ar­ti­chokes as shown be­low, then roughly chop.

Heat the oil in a wide saucepan, add the ar­ti­chokes with the gar­lic and fry for about 1 minute. Don’t let the gar­lic colour. Add about 200ml (7fl oz) wa­ter, sea­son, and cook gen­tly with the lid on for 10 min­utes, or un­til the ar­ti­chokes are soft. If there’s any liq­uid in the pan, re­duce un­til there are only a few tbsp left.

Add the cream, bring to the boil, then sim­mer for 2 min­utes. Squish some of the ar­ti­chokes with the back of a fork, then turn the heat off and cover.

Cook the pasta in salted boil­ing wa­ter for about 3 min­utes, or un­til ten­der but re­tain­ing bite. Drain, re­serv­ing a large cup­ful of the cook­ing wa­ter, and add to the pan. Turn in the sauce un­til coated, adding a splash of the re­served wa­ter if it’s too dry. Grate in a lit­tle of the pecorino and sea­son with salt, pep­per and lemon juice to taste.

Tip onto a serv­ing plate, scat­ter with pars­ley, drape over the pro­sciutto slices and top with a lit­tle more grated pecorino.

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