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
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
Preparazione
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.
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.
Prendete la bistecchiera e iniziate a grigliare gli spicchi di carciofo. Poi aggiungeteli alla padella in pietra e fateli rosolare con il bacon.
Pubblicità 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)
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.
Io i taralli li schiaccio a mano, sono abbastanza friabili, poi mi piace che i pezzi ricavati siano grossolani non proprio a polverina.
Pubblicità -

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

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