Produce is best when eaten in peak season. Barilla Executive Chef Lorenzo Boni recently talked to Ep
Produce is best when eaten in peak season. Barilla Executive Chef Lorenzo Boni recently talked to Epoch Times about the spring vegetable he is most excited about — artichokes — and also shared his tips for buying and cooking them.Rigatoni with Ricotta and ArtichokesServes 61 lb rigatoni pasta1 garlic clove, chopped5 tablespoons extra-virgin olive oil, divided6 artichokes, totally clean and wedged1 cup fresh ricotta cheese2 tablespoons bottarga, grated1. Bring a large pot of water to a boil and cook pasta according to package directions.2. Meanwhile, sauté the garlic with half the olive oil. Then, add artichoke wedges and brown well over high heat (about 5 minutes).3. Add ricotta, season with salt and pepper, and cook for another minute.4. When the rigatoni has finished cooking, drain the pasta, but reserve 1 cup of the cooking water and set it aside.5. Add rigatoni and cooking water to the garlic, artichoke wedges, and ricotta and toss everything together over high heat until well-combined.6. Finish with remaining olive oil and sprinkle with grated bottarga before serving.Recipe and Photo Credit: Lorenzo Boni -- source link
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