Benedetto Cavalieri fusilli with artichokes and Marchesini pancetta

06/12/2013 - Ingredients for 4 people:

- 400 g Fusilli "Benedetto Cavalieri"
- 150 g of rolled pancetta "Marchesini"
- 4 artichokes
- 1 clove of garlic from Nubia
- Organic Extra Virgin Olive Oil "BioColombini"
- Parsley
- Grated Parmigiano Reggiano

Articolo tratto da: Anne to London

Ingredients for 4 people:

- 400 g Fusilli "Benedetto Cavalieri"
- 150 g of rolled pancetta "Marchesini"
- 4 artichokes
- 1 clove of garlic from Nubia
- Organic Extra Virgin Olive Oil "BioColombini"
- Parsley
- Grated Parmigiano Reggiano

Clean the artichokes and cut into pieces. Simmer for about 20 minutes in a pan with olive oil, a clove of garlic, chopped parsley and half a glass of water.

Add the chopped pancetta and remove from the stove.

Cook the fusilli for about 10 minutes until al dente. Drain and place in the pan with the sauce.

Serve with plenty of grated Parmesan.

Recommended wine: La Valle Satèn - Franciacorta DOCG Brut