Short full length Margherita with cherry tomatoes and artichoke hearts

As I always said dear friends, the kitchen is also experimentation. Making this principle a rule, here is the result of the test made on pasta cooked as a risotto. The advantage? The starch released creates a luscious cream that should not be lost and the liquids absorbed by the dough are all the moods of the seasoning that make it much tastier! I did the test with a few simple ingredients, nothing complicated and for a test I think it's the best thing to do. Try too dear fans and tell us if the result is worth the test!!!!

Ingredients for 4 people:

450 grams of short-length daisy
200 grams of cherry tomatoes
200 grams of artichokes in oil
1/2 Onion
1 tablespoon of salted capers
100 grams of Pecorino Romano
2 tablespoons E.V.O. oil
Salt and pepper to taste
Water to taste

We wash the tomatoes and cut in half, we slice the artichokes in julienne and put everything aside. Rinse the capers well and put these aside. Cut the onion into cubes and put in a pan with the oil to make it brown. As soon as it's ready, add the cherry tomatoes and let them go a couple of minutes. At this point we add the artichokes and capers and fix salt. Let's Cook 5 ' about then add the raw dough and start adding little at a time the water. We continually turn everything as if we are preparing a risotto and we continue to add water if necessary. We continue so until the dough is ready (the cooking times will be different from those indicated in the package). At this point we add the cheese and pepper and we restore. We prepare to serve.
Tips for mise en place:

Being, as I said, an experiment, I did not care so much about the impiattamento. We can still put the dough in the center of the dish, add on top a tablespoon of condiment topped with a leaf of basil, complete with a drizzle of oil and a minced fresh pepper.

We serve well warm and good appetite!!!!!

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