RomanItalian
Fettuccine with Artichokes and Bottarga
by Chef Max Mariola · 1.1M subscribers on YouTube
A perfect combination of Roman tradition and sea flavors: fresh homemade fettuccine with tender artichokes, garlic, mint, and grated bottarga. Chef Max Mariola shows how to prepare artichokes to keep them white and crunchy, then tosses them with the pasta for an elegant and flavorful dish.
- Difficulty
- medium
Ingredients
10 items- CarciofiCleaned and rubbed with lemon
- LemonFor rubbing artichokes to prevent browning
- GarlicWhole cloves
- Extra Virgin Olive OilUsed for cooking and finishing
- SaltTo taste
- Black PepperTo taste
- Fresh MintFresh leaves
- Fettuccine FrescheStore-bought or homemade fresh pasta
- BottargaGrated just before serving
- MentucciaPennyroyal or similar wild mint
Method
- Clean the artichokes: remove the tough outer leaves, cut off the tip, and rub the cut surfaces with lemon juice to prevent browning.
- In a large pan, heat abundant olive oil and add whole garlic cloves.
- Place the artichokes in the pan, fitting them together closely. Add the stems as well. Season with salt and pepper.
- Add fresh mint leaves. Wet a piece of parchment paper and place it directly over the artichokes to cover them. Cook until tender.
- Remove the parchment paper and the herbs (garlic and mint) from the pan.
- Add a drizzle of extra virgin olive oil and a spoonful of garlic cream, if using.
- Cook fresh fettuccine in salted boiling water until al dente.
- Drain the fettuccine and add them to the pan with the artichokes. Toss everything together.
- Grate bottarga over the pasta and toss again.
- Sprinkle with pennyroyal leaves and serve immediately.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
