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Orecchiette with cauliflower cream
ingredients
servings
3
Orecchiette, pasta
210 grams
Artichokes
300 grams
Garlic
5 grams
Parsley
5 grams
Iodized salt
1 gram
Extra virgin olive oil
16 grams
Philadelphia light spreadable cheese
180 grams
first courses from Italy
Orecchiette with cauliflower cream
Orecchiette with cauliflower cream
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Simplicity and taste in one dish ... let groped by this tasty recipe !! : -
preparation
step 1
First, pour into a large pot of water and a bit of salt. Bring to a boil. Weighing the ingredients.
step 2
Clean the artichokes: Cut the stem, deprive them of the outer leaves, you just keep those most tender, cut them in half, remove the internal beard,
step 3
then cut into thin slices and put in a bowl with cold water and a few drops of lemon juice, this step serves to prevent discoloration ..
step 4
In a frying pan pour the oil and add garlic peeled and crushed that you lightly, let it fry.
step 5
Now add the artichoke slices in the pan, drain well dallacqua and lemon. The cooking time is approximately 10 minutes. Finally, remove garlic.
step 6
When the water reaches a boil throw the dough. Meanwhile you can prepare the cream of artichoke, putting the now cooked slices in a container with high sides, salted and finally put the cheese.
step 7
Chop everything with immersion mix. Here are your ready cream ..
step 8
Drain the pasta al dente, hold a little water cooking this because the cream is compact, with cooking water the whole is very creamy, put it back in the pot.
step 9
Put it back in the pot, add the cream of artichoke and fire off the chopped parsley. And here ready the Orecchiette with artichoke cream, a first simple and very tasty ..
