The FETTUCCINE WITH ARTICHOKES AND SPECK are a first-course dish rich in flavors and contrasts, where the delicacy of the artichokes merges with the smoky, savory note of speck. The fettuccine, rough and porous, perfectly retain the sauce made with tender artichokes, sautéed in a pan with garlic and a drizzle of extra virgin olive oil.
The smoked speck adds a savory, contrasting note that enhances the flavor of the artichokes. A touch of fresh parsley and, if desired, a sprinkle of Parmesan complete this rustic yet refined dish.
In short, this is a simple and quick first course that tells the story of Italy, one forkful at a time.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 5 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Easter, Spring
Ingredients
- 1 lb egg fettuccine
- 3 artichokes (mammole)
- 3.5 oz speck
- 1 clove garlic
- Half glass white wine
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
- 1 bunch parsley
- 1 lemon
For the Fettuccine with artichokes and speck you will need
- 1 Pan
- 1 Bowl
- 1 Pot
- 1 Cutting board
- 1 Knife
Preparation Fettuccine with artichokes and speck
Remove most of the artichoke stems, the tougher outer leaves, the tips and the inner choke.
Slice them and place them in water acidified with lemon juice to prevent discoloration.In a large pan, heat the oil and sauté the garlic to flavor it. Add the drained artichokes and brown them over high heat for 5 minutes. Deglaze with the white wine and, once the alcohol has evaporated, season with salt and add a glass of water.
Cover with a lid and let cook for 15 minutes over medium-low heat. Cut the speck into strips, add it to the artichokes, add a grind of black pepper and let it simmer for 10 minutes, adding more liquid if needed.
Cook the pasta in plenty of boiling salted water.
Drain it al dente and place it in the pan with the sauce along with 3 ladles of the starchy cooking water.
Finish cooking, add the chopped parsley and toss your fettuccine with artichokes and speck. If you want to add extra creaminess and saltiness, stir in some Parmesan.
Plate the fettuccine with artichokes and speck and enjoy them hot.
