Maccarronis de Busa with artichokes, bottarga and rosemary
May 9, 2019
- Yields: 4 servings
320 g of "Is Maccarronis de Busa" by La Casa del Grano
3 artichokes cleaned and thinly sliced
50 g of *bottarga
1 clove of garlic
1 sprig of rosemary
a small quantity of chopped parsley
extra-virgin olive oil
salt and pepper
* salted and dried roe pouches of grey mullet or tuna
1Cook the maccarronis de busa in plenty of salted water.
2In a small saucepan, add the artichokes, 3 spoonfuls of olive oil, the clove of garlic, a pinch of parsley and a sprinkling of chopped rosemary, half a glass of water, salt and pepper to taste.
3Bring to the boil and cook with the lid on for about 5 minutes until the artichokes are soft, if necessary adding 4 spoonfuls of the pasta cooking water.
4Add the pasta to the pan as soon as drained, remove the clove of garlic and place on the burner again on medium heat until a creamy dressing is obtained.
5Remove from the burner, add a spoonful of grated bottarga, two spoonfuls of olive oil, a few needles of rosemary and leave to amalgamate.
6Serve in a serving dish and sprinkle with the remaining bottarga.
7We suggest you grate the bottarga just before using.