Tortiglioni with artichokes, Parmesan cheese, balsamic vinegar and roasted pine nuts

Vegetarian
11 min
Easy

Ode to an Artichoke

The tender-hearted artichoke dressed up as a warrior,
erect, it built itself a little dome, it kept itself
impregnable beneath its armoured leaves,
beside it the raving vegetables began to frizzle,
they turned themselves into tendrils, bullrushes,
touching bulbs, below the ground the red-moustachioed carrot
slept, the vine dried out its shoots through which wine climbs,
the leafy cabbage took to trying on skirts,
oregano to scenting the world, and the sweet artichoke
there in the garden, was dressed as a warrior, burnished
like a grenade and proud, and one day assembled with its fellows
in large wicker baskets, it walked through the market
to make its dream of soldiery come true.
In ranks it never was so military as at the market, the men among the vegetables
with their white shirts were marshals of the artichokes the serried files,
the ordering voices, and the report of a fallen crate,
but then Maria comes along and with her basket, picks out an artichoke
she isn’t scared, she scrutinizes it, considers it
against the light as if it were an egg, and buys it, tossing it into her bag
jumbled together with a pair of shoes, a cabbage and a
bottle full of vinegar until when entering her kitchen she plunges it into a pot.
Thus ends in peace the enlistment of this armed vegetable called the artichoke,
after which leaf after leaf we undress its deliciousness
and eat the peaceful substance of its green heart.

(Pablo Neruda)

Recipe of

Serena Grossi
  • 500 g

    of Tortiglione

  • 2 handfuls

    of pine nuts

  • 150 g

    of Parmigiano Reggiano cheese

  • 2 jars

    of artichoke cream

  • few drops

    of balsamic vinegar

Recommended pasta for this recipe

Alternatively, you can use


Preparation

Cook the tortiglioni and in the meantime roast the pine nuts, grate 1/3 of the Parmesan cheese and use a slicer to make flakes with the rest. Strain the pasta and toss with cream of artichoke and grated Parmesan cheese. Turn onto serving plates and sprinkle every plate with flakes of Parmesan cheese and roasted pine nuts. Finish off the dish by sprinkling it with some balsamic vinegar.

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