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SAFFRON, RICOTTA AND ARTICHOKE

Preparation - Easy
Serves 4

Saffron became popular in the Middle Ages and can today be found in risotto Milanese, fish soups of the Adriatic, and sweets in Sicily and Sardinia

  • 4 artichoke hearts, thinly sliced, more if you really like artichoke
  • 1 clove garlic, peeled and chopped fine
  • 1 tsp saffron
  • 8 oz soft ricotta
  • 2 TBSP extra virgin olive oil
  • Grated Parmigiano Reggiano cheese
  • 1/2 tsp salt, to taste
  • black pepper
  • 12 oz (3/4 package) tagliatelle or fettucine; or make fresh

SET the pasta water to boil.

IN a frying pan that has a cover, gently sauté garlic and artichoke hearts in 2 TBSP olive oil until garlic is a light gold.

ADD 3 TBSP water, cover pan and simmer gently until the artichokes are cooked through, about ten minutes.

COOK the pasta.

IN 3 TBSP warm water, dissolve the saffron; stir in to the ricotta until the ricotta becomes a uniform yellow.

DRAIN the cooked pasta well and tip it into a warmed serving dish, add the artichoke hearts and garlic, then fold in the ricotta-saffron mixture.

ADD salt and pepper to taste and let rest a few minutes at room temperature before serving.

PASS grated cheese at the table.

Lo Chef

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