Fettuccine with artichokes and bottarga
15-10
min
cooking time
2/3
servings
easy
difficulty

Fettuccine with artichokes and bottarga

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Ingredients

  • One 9-ounce package Giovanni Rana Fettuccine
  • 2 small artichokes heart, sliced
  • 1,5 once bottarga
  • fennel fronds
  • peanut oil for frying
  • extra virgin olive oil
  • Salt to taste
15-10
min
cooking time
2/3
servings
easy
difficulty

Preparation

Bring a large pot of salted water to a boil and cover to keep close to boiling.

Heat peanut oil in a small pan and fry the artichokes for a few seconds, until golden and crispy. Remove from the pan and drain off oil excess on paper towels. Keep warm in the preheated oven at 225°F.

Cook the Fettuccine according to package instructions, drain and transfer to a big bowl. Season with extra virgin olive oil to taste, and shaved bottarga. Divide among plates. Top with fried artichokes and fennel fronds, then serve.


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