Tortiglioni with vegetable cream, fondue and fried artichokes by Alessio Magistro
Carrot: 1
Courgette: 1
Onion: 1
Globe artichokes: 4
Chard: 250g
Celery: 1 stalk
Turnips: 100g
Lemon: 1
Tortiglioni or short pasta: 320g
Fresh cream: 100g
Parmigiano Reggiano: 70g, grated
Oil for frying
Extra virgin olive oil
Salt
Black pepper
Discover how to prepare tortiglioni with vegetable cream, fondue and fried artichokes, an elegant first course created by chef Alessio Magistro for Refettorio Napoli
If you have plenty of vegetables, why not turn them into a pasta dish? This is a simple recipe you can prepare when you have leftover vegetables in the fridge – remember, nothing should be wasted in the kitchen and every ingredient deserves respect.
How to prepare Italian tortiglioni with vegetable cream
First, clean the artichokes by removing only the outer leaves. Use the tougher inner leaves for the vegetable cream. Keep only the hearts, slice them very finely and immerse in cold water with a squeezed lemon to prevent browning.
Trim and finely chop all the vegetables. Start by sautéing celery, carrot and onion in extra virgin olive oil.
When softened, add the other vegetables, season with salt and pepper and add a few ladlefuls of water (or vegetable stock if available).
Cook for 15 minutes, stirring occasionally, then blend and strain through a sieve. The vegetable cream is ready.
Drain the artichokes well, lightly flour them and fry in hot oil until crisp and golden. Drain on paper and season with salt just before serving.
Cook the pasta and meanwhile heat the cream in a small saucepan without letting it boil. When bubbles form around the edge, turn off the heat, add the grated cheese and whisk. Season with salt and pepper.
Drain the pasta al dente and dress with the vegetable cream. Add the fondue and finish with the fried artichokes.
