
Pasticcio delicious with Tortiglioni
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
A first dish of the recent tradition of my Sardinia, with my little revision. Definitely an easy quick but powerful dish and flavor.
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
Do not throw anything, so clean the stem on the surface woody part
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.
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
Pour the milk all at once and cool, continuing to stir until it boils.
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.
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.
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
Add the balsamic vinegar at a time, stopping at your liking, at this point add the bottarga.
The dish at this point is finished ready to serve, sprinkle some coriander and lemon peel on the dish to serve.