Cavalieri Spaghettoni 52 cm with artichoke cream and tuna bottargo

13/01/2014 - Ingredients for 4 people:

- 400 g Spaghettoni 52 cm "Benedetto Cavalieri"
- 2 artichokes
- 1 clove of garlic from Nubia
- Chopped parsley
- 1 glass of milk
- 20 Sicilian almonds
- tuna bottargo "MAre Puro"
- Extra Virgin Olive Oil "Valli Trapanesi"
- pepper

Articolo tratto da: Anne to London

Ingredients for 4 people:

- 400 g Spaghettoni 52 cm "Benedetto Cavalieri"
- 2 artichokes
- 1 clove of garlic from Nubia
- Chopped parsley
- 1 glass of milk
- 20 Sicilian almonds
- tuna bottargo "MAre Puro"
- Extra Virgin Olive Oil "Valli Trapanesi"
- pepper

Clean the artichokes and cut into pieces. Add in a pan with the garlic from Nubia, the olive oil "Valli Trapanesi", 1 glass of water and the chopped parsley and cook for 30 minutes over a low flame. Once the artichokes are cooked, chop them in a blender with 1 glass of milk.

Cook the 52 cm long Spaghettoni for 15 minutes until al dente. Drain and mix with the sauce. Serve with grated tuna bottarga and the chopped almonds.

Recommended wine: Vernaccia di San Gimignano Cappella Sant'Andrea