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Maltagliati in Artichoke Sauce

  • First Courses
Liguria

Ingredients: Per 4 servings

  • lb all-purpose flour
  • 2 eggs
  • 2 artichokes
  • 1 clove of garlic
  • 1 sprig parsley
  • 2 cups broth
  • grated Parmigiano Reggiano cheese

Preparation:

Prepare the dough with flour, salt and water, roll out a sheet and cut into the shape of “maltagliati”. Clean the artichokes and cut them into strips, not too narrow. Cook them in a pot in oil with garlic and chopped parsley, salt and pepper to taste. Add a little stock. Cook the “maltagliati” in boiling salted water, drain and dress with Parmesan and the artichokes in their sauce. Serve hot.