Pasticcio delicious with Tortiglioni
10 recipes
Boiled with artichokes, bottarga and saffron sauce
ingredients
servings
4
Type 00 wheat flour
50 oz
Full fat milk
500 fl oz
Butter
50 oz
Saffron
to taste
Lemons
1 unit
Mullet roe
10 oz
Dried coriander
to taste
Garlic
1 wedge
Shallots
1 unit
Artichokes
2 unit
Semolina pasta
360 oz
first courses from Italy - Sardegna
Boiled with artichokes, bottarga and saffron sauce
Boiled with artichokes, bottarga and saffron sauce
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A first dish of the recent tradition of my Sardinia, with my little revision. Definitely an easy quick but powerful dish and flavor.
preparation
step 1
Begin by saying the artichokes, removing the outer leaves until reaching the softest ones at this point with a knife simply remove the tips, divide the artichoke in half and eliminate the wicker
step 2
Do not throw anything, so clean the stem on the surface woody part
step 3
Cut the artichoke and the shallot in very thin slices and let them cook in the hot oil previously flavored with the garlic in shirt, until the artichoke will be soft but not worn.
step 4
At this point you start by preparing the béchamel. In a saucepan let butter melt, combine the flour and mix with the whip to avoid the formation of lumps
step 5
Pour the milk all at once and cool, continuing to stir until it boils.
step 6
Adjust the salt and add the saffron, cover and let it cook on a slow fire, stirring occasionally until the sauce will appear completely dense and velvety.
step 7
Consistency must not be completely dense, as we should use the besciamelle to keep the dough, so if you soda too much, add more milk.
step 8
Cut the bottarga into very thin slices. Drain the pasta and add the artichokes, always keep out of the fire so all the ingredients have to be hot
step 9
Add the balsamic vinegar at a time, stopping at your liking, at this point add the bottarga.
step 10
The dish at this point is finished ready to serve, sprinkle some coriander and lemon peel on the dish to serve.
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