Lightness, taste and a longing for spring days. Real spring, though. I am trustful, it’s coming.
Latest artichokes, bought at the market, and a very fresh orata. Lunch calling.
You can also choose a different fish like seabass or snapper or see what the fish seller proposes.
Ingredients:
200g caserecce
300g artichokes
1 orata for two people
Cherry tomatoes
Sun-dried tomatoes
Garlic
Parsley
White wine
Oil evo
Salt
– Clean artichokes taking off the outer and harder leaves and the tassel in the centre. Let them in a container with water and a few lemon drops so that they won’t blacken.
– Wash and dry the orata carefully.
– Clean and fillet it. Cut it into thin stripes or morsels.
– Brown a garlic clove into a pan with a little oil and cherry tomatoes cut into halves and also a few sun-dried ones.
– Add artichokes cut into quarters, a little fresh parsley and brown for a few minutes.
– When they are half cooked, join the orata and simmer with a half glass of dry white wine. Adjust salt.
– Bring water to boil in a saucepan, salt it and drop caserecce (or the kind of pasta you prefer).
– Drain them al dente directly into the pan with the seasoning and mix everything with the help of some cooking water.
– Plate up and serve.
