Recipes / Recipes with Spaghetti
Spaghetto Quadrato with artichoke cream, black truffle and taleggio fondue
Cooking time
30 minutes
Level
Hard
Serves
4
INGREDIENTS
- Spaghetto Quadrato 320g
- Cleaned Taleggio cheese 200g
- Vegetable broth 200cl
- Milk 200cl
- Cream 200cl
- Parmesan cheese 100g
- Shallot 50g
- Green celery 50g
- Cleaned black truffles 28g
- Spiny artichokes n.5pz
- Garlic n.1pz
- Ice water to taste
- Extra virgin olive oil to taste
- Salt to taste
- Parsley to taste
- White pepper to taste
- Thyme to taste
- White wine to taste
In this recipe we recommend using:
SPAGHETTO QUADRATO N.1
HOW TO COOK
1
Clean the artichokes, leaving the stems rather long and depriving them of the beard. Immediately put them in ice water with parsley stems so they do not become black.
2
Brown the shallots in a pan with garlic and celery and some cropping of truffle, drain the artichokes and add them to the mixture, pour white wine and vegetable broth. Finally bring it all to a boil. Mix only the half of the mixture and add again to the rest, so as to obtain a creamy texture with some pieces of artichoke.
3
Put together vegetable broth, cream and milk in a saucepan and cook it until it is reduced by half. Remove from heat, and blend adding taleggio, thyme, salt, pepper and olive oil until the mixture is creamy.
4
In boiling salted water cook the Spaghetto Quadrato; drain it al dente and toss with the sauce of artichokes, stirring in Parmesan cheese. Lay a nest of pasta in a dish, pour the creamy cheese and with the mandolin grate the black truffles.
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