Ingredients
• 14 oz (400 g) Delverde festonati
• 2½ oz (70 g) speck, cut into matchsticks
• 1 radicchio, preferably treviso, thinly sliced
• 2 artichokes
• 4 tbsps extra-virgin olive oil
• 2 garlic cloves, unpeeled and halved
• 3 tbsps aged ricotta (cow milk whey cheese) shavings parsley, minced
• salt and pepper
Preparation
• Trim the artichokes, cutting off the tips and the stems and removing the hard external leaves. Remove the choke. slice the artichokes thinly, then set aside.
• Bring a large pot of salted water to a boil, then add the pasta and cook until al dente. Meanwhile heat the olive oil and sauté the garlic until golden.
• Add the speck and sauté, then add the artichokes and sauté over high heat.
• Add the radicchio and season with salt and pepper. add a little of the pasta cooking water and sprinkle with minced parsley. Drain the pasta and add to the pan with the sauce. sauté briefly, reducing the sauce, then serve topped with the ricotta shavings.
Preparation time 10 minutes – cooking time 20 minutes – Level of difficulty easy
