- Clean the artichokes and slice them thinly, then coat them lightly in flour and fry them in a pan with hot oil until crispy. Drain and set aside.
- In another pan, brown the pork cheek until crispy.
- Cook the Calamarata no. 877 al dente in plenty of salted water and, when it is ready, drain it and add it to the pork cheek in the frying pan.
- Add the grated pecorino cheese with a little of the pasta cooking water and stir until the sauce is smooth and creamy.
- Serve the pasta with the crispy artichokes on top and a grinding of fresh pepper.
Calamarataalla gricia with crispy artichokes
N. 877
15 min
20 min
4 people
Easy
INGREDIENTS
Italian Wheat Calamarata (from the Special Shapes line) no. 877 320 g
Pork cheek, cut into strips 150 g
Cleaned artichokes 2
Pecorino Romano cheese, grated 60 g
Oil for frying as required
Flour as required
Salt to taste
Pepper to taste
PREPARATION
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Recommended pasta for this recipe
Calamarata
N. 877 - Italian wheat
RECOMMENDED RECIPES
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REA: TV 266618
CAP.SOC.: 22.948.260,00 €.
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