|
Foglie di Carciofo Pasta with Broccoli, Potato and Mozzarella |
| Preparation: 20 minutes |
| Cooking Time: 10-12 minutes |
| Ingredients (Serves 4) |
| 250 gr. (8.8oz.) |
Foglie di Carciofo (pasta similar to orecchiette vaguely shaped as a carciofo [Italian for artichoke] leaf) |
| 1 bunch (1/2 pound) |
Broccoli or beet greens |
| 4 |
Small potatoes or 2 medium ones |
| 225 gr. (8oz.) |
Mozzarella cheese cut into cubes |
| 2 |
Cloves garlic |
| 3-4 |
Small hot chile peppers |
| 2 Tbs. |
Extra virgin olive oil (EVOO) |
| • |
Coarse sea salt to taste |
| Preparation |
| • |
Wash broccoli or beet greens top thoroughly, cut florets, peel stems, cut into bite sized pieces. |
| • |
Wash potatoes thoroughly, cut into bite sized pieces. |
| • |
In a deep pot warm salted water, add beet greens and potatoes and bring to a boil. |
| • |
Add pasta and cook al dente (10-12 minutes). |
| • |
In the meantime warm EVOO with garlic cloves and chile peppers in a small frying pan on low heat. |
| • |
When cooked, drain pasta and transfer to a serving bowl. |
| • |
Add mozzarella, discard garlic cloves and chile peppers, then pour hot EVOO on top of mozzarella. |
| • |
Mix thoroughly until mozzarella is melted and coats pasta, potatoes and beet greens. |
| • |
Serve immediately. |
|
Click on the images above to see larger pictures |
| Comments |
| • |
This is an interpretation of a traditional recipes from the southern Italian region of Apulia made with orecchiette pasta. |
| • |
In case some of your guests do not appreciate spicy food, forego the chile peppers and let each guest spice up the pasta to taste by drizzling hot chile pepper flavored EVOO on their plate. |
| Wine and Beverage Pairing |
| • |
Prosecco di Valdobbiadene, Falanghina Pompeiano, Vermentino Maremma Toscana IGT Bianco d'Elisa. |
YOU ARE HERE >>
