Despite my 60 years,
I love love stories,
in one of my many cookbooks,
I found one that I definitely want to share with you.
A couple of guys hurtling into the wonderful landscape of the Lazio countryside
The fight is now part of their everyday
and that day they are paying with intensity
a new thread.
Suddenly a street sign attractive,
reminds them that it’s  lunch time and that they are hungry.
The owner of the restaurant,
sensing some tension leads them to a table under an olive tree.
Now she’s back, shortly after, with a bottle
full of dry and iced wine,
a huge spoon and a mold of clay something covered in breadcrumbs
and cheese, while bubbles of molten liquid, crackle surface as
lava from a volcano.
The guy grabs the spoon and break the crust,, emerging with a pile
rigatoni pasta, bacon and artichokes in a rich sauce scented
Parmesan cheese.
The two boys now relaxed smiling.
If your relationship is going through a difficult time, cook 200g rigatoni and read on ….
Recommended wine:
Frascati DOC Cannellini White
a wine of my region,
soft, delicate and velvety with a light fruity fragrance.

And now … LIGHT THE FIRES!

INGREDIENTS:

-200 G of rigatoni

-2 artichokes

-1/2 onion

-1 Clove of garlic

-75g Of bacon into strips

-125ml Milk-150ml fresh cream

-75g Parmesan

-100 G mozzarella

-25g Of breadcrumbs

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

In a pan with a little olive oil sauté the onion
and a clove of garlic with bacon
cut into strips.
Add the sliced artichokes,
in a bowl mix the milk and cream,
adding 50g of grated Parmesan cheese.
The pasta should be cooked very al dente, drain,
pour into the pan and add the mixture of cream, milk and cheese,
bacon and artichokes.
Stir, season with salt and pepper,
transferred to a baking dish, cut the mozzarella into slices and arrange them
on the surface, cover with a mixture of breadcrumbs and 25g of Parmesan cheese.
Bake at 200 ° for about 30 minutes, cover with aluminum food
if you feel that darken too.

And voila … the pie that is to make peace!