INGREDIENTS
FOR 2 PEOPLE
250 g Rummo Gluten Free Mezzi Rigatoni N° 51
4 artichokes
4 eggs
120 g Pecorino
1 garlic clove
Pepper
Salt
Extra virgin olive oil to taste
DIRECTIONS
Clean the artichokes by removing all the tough outer petals and choke. When in doubt, it is always better to remove a few more petals. Cut the artichokes into very thin slices, half a centimeter at most. Fry them in plenty of extra virgin olive oil with a garlic clove until they are golden brown. In a sauté pan, lightly toast the black pepper over a low heat, then crush it in a mortar. Grate the pecorino very finely—it should be almost powdery—and place it in a metal bowl. Add 4 egg yolks, the pepper, and mix with a spatula. Season with a tablespoon of the oil used to fry the artichokes. Place the bowl on top of the pot of hot water that you will use for the pasta to mix better. Add salt to the boiling water and cook the pasta according to the instructions on the pack. Then pour the Gluten Free Mezzi Rigatoni N° 51 into the bowl, placing it back over the pot of hot water. Mix well to combine everything, then add most of the fried artichokes (keep a few aside for garnishing) and mix again until you reach the right texture. Dish out, sprinkling some pepper and Pecorino and garnishing with the fried artichokes set aside earlier.