Prep 1 hr
Cook 0 mins
This pasta, from Sirio Maccione of the legendary Le Cirque, is so rich yet really so simple to prepare. It can be an appetizer or a side, but I actually think that with wine and bread and a salad, it's a perfect meal. Most of the work is prep-ing the artichokes--once they're done, it's a piece of cake (so to speak).
- 3 medium artichokes
- 1⁄2 lemon, juice of
- 1⁄4 lb pancetta, sliced thin and cubed
- 3 cups cauliflower, trimmed and cut into small florets
- 1⁄4 cup olive oil
- 1⁄4 teaspoon oregano
- 1⁄4 teaspoon rosemary, minced
- 2 teaspoons garlic, minced
- 3 cups canned crushed tomatoes, organic
- 1⁄4 cup oil-cured black olive, coarsely chopped
- 1⁄3 cup parsley, chopped
- salt & freshly ground black pepper
- 3⁄4 lb penne
- 2 tablespoons unsalted butter
- 4 tablespoons parmigiano-reggiano cheese, freshly grated
- To prepare the Artichokes:.
- Cut of stems using a sharp knife to produce a neat, flat base.
- As artichokes are cut, rub exposed surfaces with lemon juice to prevent discoloration.
- With your sharp paring knife, trim off the bottom two layers of leaves, being careful not to cut away the white part (bottom) underneath.
- Trim any remaining green from around the base.
- Lay the artichoke on its side and cut through, leaving about 1 and 1/2" from base to the trimmed top.
- Turn the artichoke upside down and halve it.
- Cut each half into four or five wedges and then remove and discard the fuzzy choke from the center of each wedge.
- Your artichokes are now ready to be cooked, but if you are not going to cook them immediately, place them in a bowl and cover them with acidulated water (lemon juice and water).
- To make the Recipe:.
- Place the trimmed artichokes into a small saucepan and cover with water and the juice from half a lemon.
- Bring to a boil, blanch for five minutes, drain and set aside.
- Place the pancetta in a saucepan, cover with water, bring to a boil, drain and set aside.
- Place the cauliflower florets into a large saucepan, cover with salted water, bring to a boil, cook five minutes (or less if florets are small--check--they should be crisp tender), drain and set aside.
- Heat the olive oil in a large skillet, add the pancetta, and cook over medium heat for two minutes.
- Add the artichokes and saute briefly.
- Season with oregano and rosemary and cook five minutes.
- Add the garlic and tomatoes to the pan and cook two minutes.
- Add the olives, cauliflower and parsely and salt and pepper and cook five minutes.
- Meanwhile cook the penne in boiling salted water until al dente and drain, reserving 1 and 1/2 cups of the cooking liquid.
- Toss the pasta in the pan with the sauce, then add the cooking liquid and cook for two minutes.
- Taste the sauce, adjust the seasoning, add the butter and the cheese and stir gently till melted and serve.
This was good. I used a lot less fat and substituted prosciutto (crisped in the oven) for the pancetta. I'm going to add more lemon to the leftovers.
This was an interesting combination of flavors. I substituted chicken for the pancetta because we don't do pork & the rest was made as directed. Thanks for a wonderful recipe Kate... Made for 123 HITS
Admittedly this was one recipe I just wasn't sure about - but end result a yes! Keep thinking of it as dressed up Penne. Served on a white platter it looked as good as it tasted. Served with a green salad and crusty rolls. Thank you Kate for a this intriguing combination of ingredients that made for a special meal.