This is easy and delicious but not really wine friendly. Probably best with a Sancerre, white or red.
For the filling:
| Jar of artichokes 2 tbsp minced parsley 250 grams (3.5 oz) ricotta Zest of a lemon 1 egg 125 grams freshly grated pecorino 2 small onions, grated 2 tbs EVOO Salt |
Drain and blitz the artichoke to a pulp. Sauté the onion in the olive oil over low heat for about 10-15 minutes until soft Combine the egg, lemon zest, pecorino, half the parsley, the sautéed onions and the artichoke pulp in the food processor. Season with salt. |
For the pasta:
|
100g spinach (and/or borage, nettles etc) |
Cook the greens and drain it, squeezing out as much liquid as possible. Combine all the ingredients in a food processor and work to a dough. Leave for an hour then roll out very thin into long sheets, preferably in a pasta machine. Put dollops of the filling along each sheet, fold the sheet and cut into individual pieces. |
For the sauce:
|
1 small shallot Pecorino |
Mince the shallot and garlic and sauté until soft then add the artichoke (leafy parts) then the wine and vegetable stock. Blitz to a pulp then add chopped artichoke hearts and cook on a medium heat until creamy. Cook the pasta in boiled water for about 10 minutes, mix in with the sauce and serve with grated pecorino (or parmesan) and the rest of the parsley. For those who (like me) like a little meat somewhere on the plate, some chopped and fried prosciutto adds a savoury hit. |
 |
|
0 comments