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Рецепт Artichoke And Pancetta Fettuccine
by Global Cookbook

Artichoke And Pancetta Fettuccine
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  Порций: 6

Ингредиенты

  • 1/2 x Lemon
  • 6 med Artichokes - (abt 3 lbs total) outer leaves discarded and fibrous base trimmed, but stems left intact
  • 3 ounce Sliced pancetta
  • 1 lrg Garlic clove
  • 2 Tbsp. Salt
  • 1 Tbsp. Extra virgin olive oil
  • 2 Tbsp. Unsalted butter
  • 1/4 c. Dry white wine
  • 1 lb Fresh fettucine see * Note
  • 1/2 c. Freshly-grated Parmesan
  • 2 Tbsp. Minced fresh flat-leafed parsley leaves
  • 1 Tbsp. Fresh lemon juice

Инструкции

  1. Fill a 4-qt saucepan three-fourths full with water and bring to a boil with lemon. Quarter 1 artichoke lengthwise through stem and with a stainless steel paring knife cut out choke. Trim any spiky purple tipped leaves. Halve quarters lengthwise and place in a bowl of lemon water. Prepare remaining artichokes in same manner. Simmer artichokes in boiling water 5 min, or possibly till almost tender, and drain in a colander. Artichokes may be prepared up to this point 1 day ahead, cooled completely, and chilled, rolled in damp paper towels in a sealable plastic bag.
  2. Chop pancetta and mince garlic. Fill a 6-qt kettle three-fourths full with water and bring to a boil with salt for fettuccine.
  3. In a 12-inch deep heavy skillet cook pancetta in oil over moderate heat, stirring occasionally, till crisp and with a slotted spoon transfer to a bowl. Throw away fat from skillet.
  4. In skillet heat butter over moderate heat till foam subsides and cook artichokes, stirring occasionally, till golden brown, about 5 min. Add in garlic and cook, stirring, 1 minute. Add in wine and simmer, stirring and scraping up brown bits, 1 minute.
  5. Cook fettuccine in boiling water till al dente. Reserve 1 c. pasta cooking liquid and drain pasta in colander. Add in reserved pasta cooking liquid to artichoke mix and bring to a boil. Add in pasta, pancetta, Parmesan, parsley, and lemon juice, tossing to combine well.
  6. This recipe yields 6 first course servings.