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Macarrones de Busa with artichokes, bottarga and rosemary

RECIPE PREPARED WITH LA CASA DEL GRANO IS MACCARRONIS DE BUSA

PREPARATION

20

MIN

COOKING

12

MIN

DIFFICULTY

MEDIUM

RECIPE FOR

4/5

PEOPLE

Method

  1. Cook Is Maccarronis de Busa in plenty of salted water
  2. In a small saucepan, place the artichokes, 3 tablespoons of extra virgin olive oil, a clove of garlic, a pinch of parsley and a few finely chopped rosemary needles, 1/2 glass of water, salt and pepper to taste
  3. Cover over a high heat with the lid on for about 5 minutes until the artichokes are nice and soft, and if the liquid has dried completely, add 4 tablespoons of cooking water
  4. Add the freshly drained pasta, remove the garlic clove and put back on the heat over medium heat to produce a nice creamy sauce
  5. Remove from the heat, add a spoonful of grated bottarga, two spoons of extra virgin olive oil, a few rosemary needles and stir in
  6. Serve on a deep plate and sprinkle with the remaining bottarga
  7. It is recommended to use freshly grated bottarga

Ingredients

  • 320 gr “Is Maccarronis de Busa” La Casa del Grano
  • 3 artichokes, peeled and cut into thin slices
  • 50 g of bottarga
  • 1 clove of garlic
  • 1 sprig of rosemary
  • A little chopped parsley
  • Extra virgin olive oil
  • Salt and pepper to taste

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