From My Italian Heart:
Recipes from an Italian kitchen, Guy Grossi, Lantern, 2005.
I was slightly unsure of this recipe when I began it but it
turned out to be a taste delight.
A can of artichokes was drained and cut into quarters.
A pot of salted water was put on to boil and spaghetti put
in to cook. While this was cooking a chopped garlic clove was sautéed. The
artichoke was added and seasoned lightly. Some chopped chilli and a pinch of
dried oregano was added and stirred in. Then the cooked spaghetti was added
with a small amount of the cooking water to keep it moist. The mixture was
tossed with tongs and then in went the pureed olives and some grated Parmesan
cheese. A little chopped parsley was added for some colour.
This was a spaghetti that was bursting with flavour. It is
one I’ll certainly go back to.
Taste: ✔✔✔✔
Ease of
cooking: ✔✔✔✔
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