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Violet Artichoke and Walnut Tagliatelle with Lemon and Parmesan
Arthur's pasta with a simple creamy sauce
Violet artichoke, walnut, lemon and parmesan!
A violet artichoke have a nutty flavor tend to have a nutty flavor. Here it is mixed with walnut to give an extra boost in this unique sauce!
- type ‘00’ fine milled pasta flour 1kg
- egg yolk 9
- whole eggs 6
- Violet artichokes 4
- whole shell walnuts 20
- parmesan 150g
- whole lemons 2
- sea salt to taste
- fresh black pepper to taste
- butter 80g
- Pasta Dough: Tip the flour into a mound on a large dry work surface. Make a well in the middle and pour in the yolks and whole eggs.
- Begin to mix the eggs first with one finger, gently pulling the flour in from the sides of the well. As the mixture thickens use two fingers, then three until the mixture is workable as a dough.
- Knead the pasta dough for 20 minutes or until it begins to feel like satin. Get the elbows and wrists working, it’s a good body work out. Leave the dough to rest for 30 minutes.
- Roll out the pasta until it is thin enough to see your palm through, do this in batches and then cut the shapes you require. Using a pasta machine will give you an even finish and regular shaped tagliatelle, but it is suggested to keep it rough cut too.
- Sauce: Strip the outer leaves from the artichokes until you begin to see the white inner flesh. Place the stripped artichoke into a bowl of cold lightly salted, lemon acidulated water (cut a lemon in half and squeeze into the bowl). This prevents the oxidisation of the exposed artichoke heart. Continue with the rest of the artichokes and when finished, go back to the first one and cut the top half off with a bread knife.
- Scoop out and discard the middle ‘Choke’ with a tea spoon and drop the prepared artichoke back into the water. Repeat with the rest of the artichokes. Cut the artichokes into halves, then quarters, then eighths.
- Heat the butter and add the prepared artichokes cooking and stirring on a medium heat for 5 minutes. Crack the shells of the walnuts and collect the nuts and retain the shells, I like to use them in my compost.
- Crush the walnuts into rough small pieces and add them to the cooking artichokes, zest the skin and squeeze in the juice of the remaining lemon. Season with salt and pepper, stir, turn down the heat and put a lid on the pan. Allow to cook for 5 minutes.
- Cook the pasta in batches, about 150g per person for a healthy portion, in a large pot of boiling salted water, for 3-4 minutes. Lift the pasta out of the water and drop it into the cooking artichokes, allow some of the water to be dragged across too and then grate the parmesan into the pan, tossing and mixing as you go.
- The parmesan should melt into the mixture forming a creamy texture. If the mix feels a little dry, add some of the pasta cooking water, you need to have a ‘sloppy’ consistency to the dish. Serve hot with a topping of grated parmesan.