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Egg fusilli with roasted artichokes and coppa
09/05/2013 - 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"
Articolo tratto da: Anne to London



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"







 


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