Fusilli Con Cuori Di Carciofo – a delicious recipe with fusilli, artichokes, speck, garlic, olive oil, freshly grated parmigiano. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Strip away the tough outer leaves of the artichokes and thinly slice the hearts.
2
Crush the cloves of garlic, and cook them with the sliced artichokes and the marjoram in a pot with a little water; when they artichokes are tender remove them from the fire and discard the garlic and the marjoram.
3
Blend half the artichokes with half the oil and a little water to obtain a cream.
4
Heat the remaining oil and toast the speck or pancetta; when the pieces are toasted drain them on absorbent paper.
5
Salt the pasta water and cook the pasta.
6
Divide the artichoke puree evenly among your plates, drain the pasta and divvy it up too, then sprinkle the pasta with the remaining ingredients, saving some of the Parmigiano for use at table, and serve with a zesty white wine.
207
kcal
Calories
15
g
Fat
17
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 350 g fusilli, bucati, 8 artichokes, 100 g speck (diced) or 100 g pancetta (diced), 2 garlic cloves, and more.
Yes, Fusilli Con Cuori Di Carciofo falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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