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Ingredients for 4 people:
- 250 g egg Fusilli Etrusca "Pastificio Caponi"
- 4 roasted artichokes in olive oil "Arconatura"
- 100 g Coppa "Al Berlinghetto"
- organic extra virgin olive oil "Borgo Casa al Vento"
- salted ricotta "Marzolina"
Slice the coppa and dice the artichokes. Sauté for 5 minutes in a pan with some olive oil.
Cook the eggs fusilli in plenty of salted water for 6 minutes until al dente. Put 1/2 glass cooking water aside. Drain the fusilli and add them to the pan.
Serve with plenty of grated ricotta and add if necessary some of the cooking water.
Recommended wine: Chianti Classico Riserva DOCG 2009 Foho "Borgo Casa al Vento"