Ingredients
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5 Artichoke
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Broth
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1 Leek
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some thick slices Pancetta
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Extra Virgin Olive Oil
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Butter
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Salt
Directions
I decided to make this gravy inspired by a dried pasta produced by one of the best handcrafted pasta.
The Pasta I chose is called “Vitoni” because it resembles a big screw and this kind of shape goes perfectly with this sauce.
We are at the end of November and the seasonal products are artichokes. You need only to make a cream from them and then add some crispy dices of Pancetta (that is similar to Bacon).
If you want a vegetarian dish you can avoid to add bacon.
Enjoy!
Steps
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1
Done
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Preparation Step 1Trim the artichoke of its tough outer leaves, chop off the top and cut the steam in little pieces, slice the leaves. Cut in slices a medium leek |
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2
Done
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Preparation Step 2Cover the bottom of a saucepan with olive oil and butter. When the butter is melted add the leek and make it cook till it is translucent. Add the artchoke and cook for few minutes. |
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3
Done
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Preparing the sauceRemove the pan from the heat and with an immersion blender mix to obtain a cream. Add some slices of artichoke and put on the heat for two minutes more. |
