Drive away with green broad beans and ricotta
first courses from Italy
Buckwheat noodles with artichokes and bacon
Buckwheat noodles with artichokes and bacon
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
here are my noodles made with buckwheat flour seasoned with fresh market fresh artichokes and bacon! Irresistible!
preparation
step 1
First, prepare the dough: Mix the flours, arrange them in a heap on a pastry in the center and break eggs.
step 2
With a fork, beat the eggs by taking as the flour, then work the dough with your hands, mix all the flour. Continue to knead until you get a nice smooth dough.
step 3
Wrap the dough in plastic wrap and let stand for about 30 minutes. After this time, start to stretch the dough with the help of a rolling pin or with the machine for pasta,
step 4
to obtain the desired thickness. If you have the mold for the pasta noodles formed otherwise roll the dough over itself and cut the roll into many slices which must have the same width.
step 5
Prepare the vegetable broth and meanwhile wash and cleanse the artichokes, removing the tough outer leaves, then cutting the tips, eliminating the beard, and finally cut into wedges.
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step 6
Plunge into water acidulated with lemon juice. Peel with a vegetable peeler also the first cm of the stalk, cut into small pieces and add it to the rest.
step 7
In a skillet, sauté garlic peeled nellolio, then delete it. Combine the drained artichokes and sauté for about 3 minutes.
step 8
Lower the heat, add a ladle of broth, salt and pepper and continue cooking for about 10-15 minutes. If the artichokes were too dry add more broth.
step 9
Add bacon cut into strips with artichokes and put out the fire. Boil noodles in salted water, and when they are cooked, drain and pour in the sauce.
step 10
Mix well and serve immediately with a sprinkling of black pepper.