Fettuccine with artichokes and lemon

Neither rigatoni all’amatriciana nor spaghetti alla carbonara; not even penne all’arrabbiata: my mission was to prepare a fettuccine with a dressing of artichoke and lime on Tuesday. The recipe was chosen and booked by Juliano from a beautiful book we bought in Eataly of Rome, while we were on our last holiday in June.

Pasta e Sughi, by Jody Vassalo is one of those books that makes anyone’s mouth water: the photography is only about the dishes and the food styling is all white, which highlights pastries and sauces as if they were jumping off the pages. With the recipe, it is not any different: despite of requiring several outstanding ingredients as artichoke, capers and lemon, the mixture of flavours gives a good balance and a sublime result. It is a refreshing and sophisticated recipe; excellent for these boiling evenings São Paulo has been offering us. Have it with glass of white wine and a touch of freshly grated parmesan; thats all you need!

By the time we finished the first dish, we decided to have a second one. Then we were let down for not finding bread in the kitchen to pass on the plate to enjoy the last drops left from the sauce.

p.s.: if you don’t find fennel, don’t worry. The recipe is also perfect without it!

Fettuccine with lemon, artichoke and fennel

3 tablespoons of olive oil
3 small fennels, cut into halves and finely striped
125ml of white wine
2 tablespoons of lemon juice
2 tablespoons of extra virgin olive oil
1 tablespoon of lemon zest
1 tablespoon of chopped capers
1 tablespoon of chopped parsley
1 tablespoon of chopped basil
300g of canned artichoke hearts, drained and chopped into pieces
300g of fettuccine

Heat the oil in a pan and braise the striped fennel for 5 minutes in medium-heat. Add wine and keep cooking for 10 to 15 minutes, up to the point the wine evaporates and the fennel gets well cooked.

In a bowl, mix lemon juice, extra virgin olive oil, lemon zest, capers, parsley and basil. After that, you can add your artichoke hearts.

You fettuccine must be boiled al dente, in plenty of salty water. Drain it and put it back into the pan. Add your fennel and then the sauce you prepared with artichokes and lemon. Mix them all very smoothly and serve it immediately.

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Categoria: Kitchen - Por: Elisa Correa
1 comentário
  1. Maurício Oliveira says:

    Nossa Elisa, esse fettuccnine me deixou com água na boca, justo agora que estou fazendo uma dieta alimentar e que vou ser obrigado a “quebrar”