(Thin noodles with artichokes and ricotta cheese - Our recipe)

Time: preparation: 20 minutes 6 - 8 fresh artichokes Bunch of parsley 1 leek 10 tablespoons extra virgin olive oil 250 g (8 1/2 oz) "ricotta" cheese 300g (10 1/2 oz) dried thin noodles     (tagliatelle) Salt easy recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

Prepare artichokes. You can also make this step the day before. Snap off the stalk close to the base, pulling out any fibbers which would extend into the bottom. Cut off the pointed top and, using kitchen scissors, trim the leaves to remove spines and any brown edges. Separate the leaves and run under cold water. The artichokes are ready to be cooked. Cut them into very thin slices. Peel and slice diagonally the leek. Put the artichokes, the leek, the parsley (finely chopped) and the oil in a saucepan. Add half a glass of water, season to taste with salt and simmer for 20 - 25 minutes.
Boil the thin noodles using plenty of salted water. While the pasta is boiling, take a couple of spoons of boiling water and melt the ricotta cheese in a large bowl. Drain the thin noodles very well, dress with the artichokes sauce and add them to the ricotta cheese in the bowl; stir gently and serve at once.

What's the right wine?
Our suggestion is: Bianco Colli Maceratesi, Bianco di Firenze (white wines from Italy)

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".