Whole-Wheat Spaghetti with Artichokes & Crispy Breadcrumbs
Part of the EU-funded PNRR project for innovation in agri-food logistics.
Ingridients
- 300 g whole-wheat spaghetti
- 300 g Orogel “TantoCuore” artichoke wedges (frozen, thawed)
- 30 g Parmesan cheese
- 1 garlic clove
- Fresh mint leaves
- Extra-virgin olive oil
- Cornbread or corn-based bread
- Salt
Product Used
Orogel “TantoCuore” Artichoke Wedges
Preparation
- Heat 4 tbsp olive oil and add a crushed garlic clove. Stir in artichokes and sauté for flavor.
- Add about 250 ml water, cover, and simmer for 10 minutes. Remove garlic, puree with mint and olive oil, then stir in Parmesan and season with salt.
- Grate or crumble cornbread and toast it in a dry pan until golden and crispy.
- Cook the spaghetti al dente, drain and toss with artichoke cream, adding pasta water if needed.
- Plate and top with crispy breadcrumbs and mint leaves.