We are in the artichoke season, beautiful flowers that inspire me to prepare many good recipes. I love them, raw in salads, with stew, stuffed, in the meatloaf and in first courses like this. The combination of artichokes with fish is perfect, but the final touch is given by the ‘Nduja, that spiciness that fits just right. If you want to prepare Fusilli with Artichokes, Perch, and ‘Nduja, follow me in the kitchen with the ingredients ready . . .
Recipe dated 06/02/2018 updated
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 9 oz fusilli
- 1.1 lbs perch (fillets)
- 2 artichokes
- 1 shallot
- 14 oz tomato puree
- 1/2 cup dry white wine
- 2 tbsps extra virgin olive oil
- 1 tbsp nduja
- 1 lemon (juice)
- 1 tsp fine salt
Tools
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- Kitchen Scale
- Cutting Board
- Peeler
- Frying Pan
- Casserole
Steps
Clean the artichokes by removing the tougher outer leaves. Cut into quarters, removing the choke, and peel the stem. During cleaning, keep them soaked in water and lemon to prevent them from turning black.
Dry the artichokes and slice them thinly, including the stems. In a casserole, sauté the finely sliced shallot and add the artichokes. Let them brown and deglaze with the white wine. Add the tomato puree, salt, and let cook on low heat until the artichokes are cooked, about 30 minutes.
Wash the perch, remove any bones, and cut them into pieces. Add them to the artichoke sauce at the end of cooking and continue on low heat for another 10 minutes, stirring gently. Check if additional salt is needed.
Cook the fusilli in salted boiling water and add them to the sauce. Add a tablespoon of ‘Nduja, mix the pasta well, and if you like it even spicier, add some pieces of ‘Nduja for decoration and the Fusilli with Artichokes, Perch, and ‘Nduja are ready.
