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Pasta with fried artichokes and Iberian ham
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At a glance
- Serves:
- 4
- Difficulty:
- Easy
Ingredients
- 300 gr. fresh fusilli pasta
- 12 small artichokes
- 100 gr. Iberian ham finely sliced into thin slivers
- 2 Cloves garlic
- 1 bunch fresh oregano
- Salt and pepper
Method
- Clean and cut the artichokes into quarters. Saute the artichokes over a medium heat until soft and tender. Then increase the heat until the artichokes begin to turn brown and crisp. Remove from heat and leave to rest on absorbent kitchen paper.
- Cook the pasta for 4-5 minutes, until al dente, in a saucepan with plenty of boiling salted water and a drizzle of olive oil.
- Finely chop the garlic Cloves and saute until they begin to brown. Add the pasta and crispy artichokes, season and serve accompanied by slivers of cured ham.
Tip
Cook the artichokes in advance so they remain tender, dry them well and fry in hot olive oil.
Comments
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Jordi Roca
Jordi Roca, the younger of the Roca brothers and head dessert chef at the restaurant El Celler de Can Roca.
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MAR 02.05.2011
Muy bueno, le he dado otro toque, en vez de láminas de jamón ibérico, le he añadio taquitos de jamón hembra (más económico) y lo he salteado un poco al final con todos los ingredientes.