Monday, April 18, 2011

Mimosa penne and artichokes

Here's a simple first course with an extra special touch. Thanks to the addition of the crumbled hard-boiled egg that, not only gives to the dish an original mimosa effect but, also, gives it a renewed flavour.
Also, if you want to give it a master touch, you only need a metal ring, what master chefs call "copapasta", from the French word "coupepàte" (cutter). To give penne a patty-cake shape, just put a cutter in the center of a dish, there are in different sizes, and pour in it the pasta, wait just long enough for the pasta to stick together and take shape, and slip the ring off.
For this recipe I was, also inspired by the Italian cooking magazine "Cucina Moderna":

Serves 4

Thin penne 400 g (14 oz)
Artichokes 4
Eggs 4
A lemon
Grated Parmesan cheese 70 g (3 oz)
Chopped parsley a teaspoon
A clove of garlic
Frying oil to taste
Extra virgin olive oil 5 tbsp
salt and pepper to taste
Clean the artichokes by removing the harder leaves and the leave ends (photo 1), then cut them in halves, remove possible choke and dip them in water acidulated with lemon juice (photo 2). Drain 6 halves, dry and cut them into thin slices. Heat the oil with the garlic in a pan, add the sliced artichokes, season with salt and pepper (photo 3), cover and cook for 10 minutes over low heat. If necessary, moisten with a little hot water. At the end add the parsley.
Cook the pasta in good boiling salted water. Meanwhile, drain the remaining 2 halves of artichokes, dry them and cut into thin slices. Pre-heat a small frying pan and deep fry the slices of artichokes, drain them when they are golden brown. Drain the pasta and pour it into the pan with the artichokes,sautè for a few minutes then sprinkle with Parmesan cheese.
Dish out and crumble with the hard boiled egg yolks, garnish with the fried artichokes and serve.
Bon appetit!

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