The artichoke season has now arrived in southern Italy and even in the Roman countryside we are starting to see the first flowers sprouting. The desire for artichoke is growing and this flower adapts to many different dishes. It can be used for a good first course as well as a side dish.
The artichoke is also one of the main dishes of Roman cuisine, perhaps it is the symbol par excellence of that Jewish-Roman cuisine that is known throughout the world. It is no coincidence that one way of cooking it is called ‘carciofo alla giudia’.
Today I want to suggest a combination with fish for a tasty first course that combines land and sea and for this we start with the cuttlefish.
Recipe for pennoni with cuttlefish and artichokes cooked twice
Let's start by cleaning the artichokes: we will use the stems and the bottom of the artichoke to season the pasta while we will use some of the leaves to make the crunchy part. Once the hard leaves have been removed, we put them in water and lemon to remove the bitterness and prevent them from darkening.
Now take the cuttlefish: wash them, remove the innards and the beak and also remove the skin. Then we cut them first into strips and then into cubes.
Take a pan and add garlic and oil, add the artichokes for the sauce, first brown them lightly then add some vegetable broth and let them cook. Season with salt and pepper.
In another pan with a little oil, cook the cuttlefish with a little salt, add white wine and let the alcohol evaporate.
Combine the cuttlefish and artichokes in a single pan and cook the pasta. While the pasta is cooking, fry the remaining artichokes cut into thin strips.
Drain the pasta, always very al dente, and finish cooking it together with the artichokes and cuttlefish. We plate, decorate with very finely chopped parsley and add the crunchy artichokes.
In the glass we will pour a fruity white wine with very few tannins, for example a Vermentino di Gallura or a Franciacorta.
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