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Mezze penne con carciofi grigliati, bacon croccante e taralli pugliesi tritati

Mezze penne con carciofi grigliati, bacon croccante e taralli pugliesi tritati. Un piatto ricco di vitamine e sali minerali.
Oggi vi porto in Calabria e Puglia, con un pizzico di Sardegna. Questo piatto è un incontro tra sud e isole con prodotti che sono l’eccellenza di ognuna di queste bellissime regioni.
Il carciofo spinoso DOP sardo, l’olio extravergine d’oliva Biologico di Soverato e i Taralli tipici Pugliesi all’olio extravergine d’oliva.
E’ un piatto decisamente calorico quindi consiglio di prepararlo per pranzo e poi cenare con qualcosa di leggero come un’insalatina.
Il procedimento è semplice ma un pochino lungo, per pulire i carciofi munitevi di guanti monouso perchè macchiano. Comunque io li compro nel loro periodo giusto cioè aprile, li pulisco e poi li taglio per metterli in freezer nelle buste apposite e utilizzarli quando mi pare.

Sponsorizzato da olio di Soverato

  • DifficoltàMedia
  • CostoMedio
  • Tempo di preparazione15 Minuti
  • Tempo di cottura25 Minuti
  • Porzioni2 persone
  • Metodo di cotturaFuoco lento
  • CucinaItaliana
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Ingredienti

  • 4carciofo spinoso sardo DOP
  • 6 fettebacon
  • 8taralli pugliesi
  • 1 filoolio extravergine d’oliva (Olio di Soverato)
  • 200 gmezze penne rigate
  • q.b.sale

Strumenti

  • Padella in pietra
  • Pentola in pietra
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Preparazione

  1. Come prima cosa lavate, pulite e tagliate a spicchi il cuore dei carciofi. Si eliminano le prime foglie, quelle più dure, si tengono quelle morbide e si taglia la punta che contiene la spina. Poi apre a metà, si eliminano i peletti bianchi scavando col coltello e si taglia a spicchi di uguale misura. Infine metteteli in acqua e limone per evitare diventino neri.

  2. Prendete la padella in pietra, metteteci un filo d’olio extravergine d’oliva intenso Di Soverato e il bacon tagliato a quadratini piccoli. A fiamma bassa fatelo diventare croccante poi spegnete.

  3. Prendete la bistecchiera e iniziate a grigliare gli spicchi di carciofo. Poi aggiungeteli alla padella in pietra e fateli rosolare con il bacon.

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  5. Prendete la pentola in pietra e riempitela con abbondante acqua e due cucchiai di sale grosso. Quando inizia a bollire buttate le mezze penne e fatele cuocere per circa 8-9 minuti per renderle al dente (assaggiate sempre prima per verificare perchè non tutti i brand di pasta hanno lo stesso tempo di cottura)

  6. Una volta pronta la pasta, scolatela e aggiungetela alla padella in pietra. Fate mantecare a fiamma media per 3 minuti mescolando per bene e servite con una sbriciolata di taralli.

  7. Io i taralli li schiaccio a mano, sono abbastanza friabili, poi mi piace che i pezzi ricavati siano grossolani non proprio a polverina.

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  9. Servire con un calice fresco di Grignolino D’asti Tenuta Garetto Poderi Gianni Gagliardo.

 
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Pubblicato da incucinaconramy

Nata e cresciuta nella selvaggia e magica Sardegna, sotto il profumo del mirto selvatico e con lo sguardo sempre rivolto al mare cristallino. Amo tutto ciò che è tradizione, cucina sostenibile e non sopporto gli sprechi. Promuovo la cucina di un tempo, quella delle nostre nonne, quella che non si dimentica e che ci fa commuovere ogni volta che assaporiamo una ricetta che ci riporta alla nostra infanzia o ci porta un ricordo felice. Porto la felicità sulle vostre tavole.

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