SAFFRON, RICOTTA AND ARTICHOKE
Preparation - Easy
Saffron became popular in the Middle Ages and can today be found in risotto Milanese, fish soups of the Adriatic, and sweets in Sicily and Sardinia
- 4 artichoke hearts, thinly sliced, more if you really like artichoke
- 1 clove garlic, peeled and chopped fine
- 1 tsp saffron
- 8 oz soft ricotta
- 2 TBSP extra virgin olive oil
- Grated Parmigiano Reggiano cheese
- 1/2 tsp salt, to taste
- black pepper
- 12 oz (3/4 package) tagliatelle or fettucine; or make fresh
SET the pasta water to boil.
IN a frying pan that has a cover, gently sauté garlic and artichoke hearts in 2 TBSP olive oil until garlic is a light gold.
ADD 3 TBSP water, cover pan and simmer gently until the artichokes are cooked through, about ten minutes.
COOK the pasta.
IN 3 TBSP warm water, dissolve the saffron; stir in to the ricotta until the ricotta becomes a uniform yellow.
DRAIN the cooked pasta well and tip it into a warmed serving dish, add the artichoke hearts and garlic, then fold in the ricotta-saffron mixture.
ADD salt and pepper to taste and let rest a few minutes at room temperature before serving.
PASS grated cheese at the table.