PIE WITH CHEESE AND ARTICHOKES
6 recipes
Ruppolo Spaghetti
ingredients
servings
6
Spaghetti
500 oz
Artichokes
6 unit
Cherry tomatoes
600 oz
Garlic
2 wedges
Extra virgin olive oil
3 spoons
Iodized salt
to taste
Pepper
to taste
first courses from Italy - Sicilia
Ruppolo Spaghetti
Ruppolo Spaghetti
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Artichokes dressed as warriors and burnished as pomegranate (with violet leaf, with thorns), red bowls (ripe and fleshy) and artisan pasta (bronze drawn, slow drying).
preparation
step 1
Clean the artichokes by removing the toughest external leaves and the internal beard. Then slice them thinly and let them cook on a slow fire in 3 tablespoons of oil until they come to dissolve.
step 2
At this point add the peeled and cubed tomatoes that you will slaughter with a fork on the bottom of the frying pan.
step 3
Mix, combine the garlic you will remove, and the basil.
step 4
Cook for a few more minutes, adjust the salt and pepper and season with the spaghetti sauce that you have drained well to the tooth.
