Farfalle with Artichoke Cream “Muzzy”

This is quite simple as good food should be. We thank Moni for showing us how to make the pasta and how to create an elaborate meal incorporating the pasta.

• Medium-sized pasta, e.g., farfalle or maccheroni, to serve 4-6
• 1 can (400 g) artichoke hearts in water, drained
• 1 container (250 g) mascarpone cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup olive oil
• Salt, pepper, and Tabasco or chili powder to taste

Ingredients for an elaborate meal:

• 4-6 servings farfalle Alessandro (see above)
• 1 head endive, leaves separated and washed
• 1 can (250 g) hearts of palm, drained and sliced into bite-sized pieces
• 2 chicken breasts, poached and sliced into bite-sized pieces
• Snipped chives

METHOD

Prepare, drain, and reserve pasta. In the cooking pot, coarsely shred the artichokes with a potato masher or other implement. Add all other ingredients, stir, mix in the reserved pasta, and reheat as desired.

Serves 4-6.

With a few additions, this dish becomes elegant fare for entertaining. It forms a striking array of shades of white against colored plates.

The Elaborate meal:

Keep prepared pasta warm. Fan several endive leaves across the top of each plate. Over the leaves’ lower portion heap some pasta, scatter the hearts of palm and chicken, and sprinkle the chives. If needed, adjust the endive back into its fan.

Serves 6.

Contributor: Moni Hamolsky for her mother Esperanza beatriz

this recipe from www.inmamaskithchen.com

easy preparation of artichokes, step by step         artichoke article  with more recipes

 

 

top of page