Recipe: Pipe Rigate con Carciofi

First of all let’s get to know some Italian words; Carciofo is “Artichoke” in English. Most of the time the plural form is used, which is “Carciofi” or “Artichokes”… you can guess it is because we normally use more than “one” artichoke to make a meal.

Carciofo (singular) = Artichoke

Carciofi (plural) = Artichokes


Let’s see our menu today; Pipe Rigate con Carciofi

 

 

 

Ingredients for 4 people

Pasta Pipe Rigate 350 grams

Artichoke (in olive oil) 150 grams

Heavy Cream 200 ml

Grated Cheese: Pecorino Romano 40 grams

Extra Virgine Olive Oil 1 tablespoon

Dried Marjoram 1 tablespoon

Salt and Pepper (to taste)

 

 

Directions

Cook pasta in boiling water until al dente. Drain the water and leave it aside.

Cut each artichokes into bite size. In a large skillet, fry artichoke, add salt and pepper as you like.

Pour cooked pasta and mix it with fried artichokes.

In a small sauce pan, mixed heavy cream with grated pecorino romano and boil with low heat.

Add dried majoram to mixed sauce (cream and cheese).

Pour mixed cream sauce over pasta Pipe Rigate and artichokes, serve hot.

You may sprinkle a bit of dried marjoram on the dish.

 

 

 

Pipe Rigate

 

 

 

 

Grated Pecorino Romano

 

 

 

 

Carciofi (Artichokes) – fresh

 

 

 

 

Artichokes in olive oil

 

 

 

 

Majoram (or Maggiorana in Italian) – we use dried one.

 

 

 

 

Directions

 

 

 

 

Fry artichokes in a large skillet

 

 

 

 

Pipe Rigate mixed with artichokes

 

 

 

 

Mix heavy cream with grated Pecorino Romano

 

 

 

 

Boil heavy cream with Pecorino Romano, then add dried Marjoram

 

 

 

 

Pour the mixed sauce over pasta and artichokes

 

 

 

 

Mix all the ingredients well

 

 

 

 

Add a bit of dried Marjoram, ready to serve.

 

 

 

 

Menu of the day – Pipe Rigate con Carciofi

 

 

Buon Appetito!

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