Fusillotti® N°155

with Sardinian Artichokes & Mullet Roe



360 g Fusillotti® N°155
3-4 Sardinian thorny artichokes
Extra virgin olive oil, as needed
1 glass Vermentino, or other white wine
Salt and pepper, to taste
100 g cured mullet roe or “bottarga”


Start by cutting the artichokes in half and removing the choke (the furry inside) with a spoon. Next, cut them into wedges and brown them in a wide sauté pan with olive oil. To give more flavor, add salt and white wine, cooking off the alcohol. Meanwhile, in a large pot, bring water to boil and cook the Fusillotti® for 13 minutes. When the pasta is cooked, remove with slotted spoon directly into the sauté pan with the artichokes, reserving the cooking water, so that you can add small bits of it back into the sauté pan as necessary to blend flavors and improve consistency as you mix. Plate the portions, top each with grated “bottarga” or cured roe and serve.