ARTICHOKE " ALLA ROMANA"


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Tagliatelle with spring onion, fresh and dried tomatoes

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For a quick lunch; Put to boil tagliatelle in salted water  Cut spring onion (1 tbl. spoon p.p.) and cook 3 minutes in olive oil, together with 1 crushed garlic clove. (remove before adding tagliatelle)  Add a little salt and pepper. Cut datterino tomatoes and dried tomatoes in small pieces and add to spring onion. cook just 3 minutes. When tagliatelle are ready, (al dente, don't rinse please,) add them to the vegetables together  with a little bit of the tagliatelle cooking water. Mix and stir over high flame for one minute and serve. Optional fresh basil leaf to decorate.  Buon appetito, Peter.
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Tagliatelle con cappesante e carciofi

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Tagliatelle with scallops and artichoke For 4 persons you need: -400 grms tagliatelle - 12 Scallops - 2 Artichoke - 1 pc. Garlic - 4 tbl. Spoons olive oil - 1 tbl. Sp. Butter - parsley Clean the artichokes and boil 15 minutes. When done, gather all the eatable soft parts and throw away the rest. Simmer the scallops in 2 tbl. Sp. Olive oil for 10 minutes together with garlic and pepper. When done cut scallops in smaller pieces. Mix with artichokes and 2 tbl. Sp. Olive oil and simmer for about 3 minutes.  Boil the pasta al dente. When done mix everything in a pan with the butter and cook on a high flame for about 2 minutes. Garnish with parley and pepper. Buon Appetito!!  
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Chicken liver Risotto

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Risotto con fegatini di pollo. ( Chickenliver risotto ) 4portions.   Fry 200 grs. chickenliver, garlic, salt and pepper for 10 minutes in olive oil. Add 2 teacups of rice (use rice for risotto and nothing else!) Prepare chicken bouillon before you start (available readymade in any supermarket) Add a teacup at the time and stir 20 minutes until rice is "al dente" (It's important that you keep stirring and never take your eyes off it, because you are adding just a small quantity at the time and it will quickly evaporate.) When done, add a little butter and parmesan cheese and let rest for 5 min. Add pepper when serving. This is a typical Nothern Italy/Veneto region recipe.
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