Roman Nostalgia with Artichokes
Roman cuisine is famous for its ability to transform a few simple ingredients into dishes with a unique flavor, rich in tradition and passion. "Roman Nostalgie with Carciofi" is an elegant reinterpretation of Gricia, one of the great classics of Roman gastronomy. In this version, the artichoke - the prince of Lazio cuisine - combines with the flavor of pancetta and the scent of mint, creating a dish that celebrates the authentic Roman spirit with a personal touch. Perfect for a convivial dinner or to bring a bit of Rome to your home, this recipe is a tribute to sophisticated simplicity.
Ingredients
- 320 g Fusilli
- 4 fresh artichokes
- 100 g sweet bacon
- 40 g 40-month aged Parmigiano Reggiano (plus extra for finishing)
- 3 tablespoons extra virgin olive oil (EVO)
- 1 bunch fresh mint
- Salt to taste
- Freshly ground black pepper to taste
Preparation
1. Prepare the artichokes: Clean the artichokes thoroughly, removing the tough outer leaves, the tips and the internal hay. Place the artichokes in a bowl with cold water and lemon juice to prevent them from oxidizing. Place the artichokes upside down in a pan and add enough water to cover them halfway, a drizzle of EVO oil, a pinch of salt and a few mint leaves. Cover with a lid and cook over low heat for about an hour, until they are tender. Once ready, drain them, let them cool and cut them into wedges.
2. Prepare the bacon: In a large pan, drain the sweet bacon cut into cubes over medium-low heat. Add a generous grind of black pepper and let the fat melt slowly, making the bacon crispy. Once ready, add the artichoke wedges and a tablespoon of EVO oil. Stir gently to blend the flavors.
3. Cook the pasta: Bring plenty of water to the boil in a large pot, salt it moderately and cook the fusilli up to a couple of minutes before the time indicated on the package. Using a slotted spoon, transfer the pasta directly to the pan with the pancetta and artichokes, reserving a scant ladle of cooking water.
4. Emulsify and complete: Add the cooking water to the pan with the pasta and stir vigorously to create a creamy emulsion. Incorporate the grated Parmigiano Reggiano, stirring quickly to dissolve it and mix with the other ingredients. If necessary, add a drizzle of EVO oil to perfect the consistency.
5. Plate: Serve the hot pasta on plates, completing with a generous sprinkling of Parmigiano Reggiano, another grind of black pepper and, if desired, a few mint leaves to decorate.
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