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CARCIOFOLI ALLA ROMANA
Bruschetta
Ingredients for 4 servings:
4 slices fresh crusty bread
1 jar Zio Giorgio Carciofoli alla Romana
freshly grated Pecorino cheese
minced mint, salt, pepper, chile pepper
Toast the bread, slice the Carciofoli alla Romana and cover the bread to taste. Sprinkle with finely chopped mint and grated Pecorino.
First course – Pasta
Tagliatelle With Artichoke Sauce
Ingredients for 4 servings:
14.10 oz wide tagliatelle noodles
1 jar Zio Giorgio Carciofoli alla romana (drained)
8 small fresh tomatoes
Pecorino Romano
1.76 oz cooked ham cut in cubes
1.05 oz grated parmesan and pecorino cheese
0.70 oz butter
0.35 oz freshly chopped celery
Cook the pasta in hot salted water and drain keeping aside one cup of the cooking water. In a large skillet combine the ham, salt and pepper, chopped tomatoes, finely chopped mint and butter. Saute together for a few minutes, then add the jar of carciofoli alla romana (drained of its oil and sliced), and stir well. Add the pasta and toss together well, adding the pasta water if necessary. Sprinkle with grated parmesan and pecorino and serve hot.
PORK LOIN WITH ZIO GIORGIO CARCIOFOLI
Ingredients for 4 servings:
8 thick slice pork loin
1 jar Zio Giorgio Carciofoli alla Romana (drained)
0.17 oz flour
white wine, butter, sage, rosemary, salt and pepper to taste
Put the meat slices in a large pan, add all herbs, sprinkle with wine and cook until the wine evaporates. Sprinkle with flour and then add the Carciofoli alla Romana drained of its oil. Cook for a few minutes and serve hot.
Rating:  [5 of 5 Stars!] |
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