copyright 2016 Art of Living, PrimaMedia,Inc/Maria Liberati
We have been making the best of winter weather (that has not been so terribly cold) here in the mountains of Abruzzo…with warm dishes..like this pasta and artichoke recipe..
Pasta Shells (conchiglie) with Artichokes
from the Gourmand World Award Winning Book The Basic Art of Italian Cooking: Holidays and Special Occasions-2nd edition
1 lb of shell pasta ( 100%semolina)
1 tblp butter
1 tblsp heavy cream
2 cloves of garlic
2 sardine filets (optional)
7 artichokes
A handful of parsley and basil
2 tblsps extra virgin olive oil
Parmigiano Reggiano freshly grated to taste
Salt and pepper to taste
Cut the heart of the artichokes into small squares, place into saucepan with olive oil, garlic and finely chopped parsley
Salt and pepper to taste. Cook on low heat and cover for 5 minutes. Remove from heat, place in half of butter, sardine filets, Cover and cook for another 5 minutes over low heat.
Place a pot of water to boil. When boiling add in pinch of sea salt. Place in pasta shells and cook till al dente. Drain, place in saucepan with artichokes, add in remaining butter, cream. Gently toss pasta to coat with sauce. Grate parmigiano-reggiano cheese on top, toss gently. Serve immediately.
For more recipes, get your copy of the Gourmand World Award Winning Book The Basic Art of Italian Cooking: Holidays and Special Occasions-2nd ediiton at www.marialiberati.com and Amazon.com/Kindle.com
