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Pizzoccheri Valtellina to Roman artichokes
ingredients
servings
1
Parsley
1 spoon
Extra virgin olive oil
5 oz
Lemon juice
1 glass
White table wine
1 glass
Artichokes
1 unit
Semolina pasta
60 oz
first courses from Italy
Pizzoccheri Valtellina to Roman artichokes
Pizzoccheri Valtellina to Roman artichokes
ready in
25 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
#intothefitness
preparation
step 1
Clean the Roman artichoke eliminating the tough outer leaves and depriving it of the stem, then cut it in half, of the obtained thin thin slices and put them to soak with water and lemon juice.
step 2
Bring to the boil the water and pour the Pizzoccheri buckwheat - cooking should take about ten minutes abundant.
step 3
Meanwhile downs artichokes and let them cook in a pan with a little 'white wine, bathing them if necessary with a few tablespoons of the pasta boiling water until reaching the cooking you prefer.
step 4
If you like undercooked artichokes will be sufficient only 6-7 minutes.
step 5
Scola Pizzoccheri, combine them with artichokes, season them with extra virgin olive oil raw and make them jump together in the pan for another minute, then sprinkle of freshly chopped parsley.
step 6
Tip: If you add a tablespoon of grated fresh Parmesan 10 gr-max !!! - you gifts much more flavor, as well as some extra calories ... the choice is yours, they are also excellent in the light version you see in the picture
