Clean the artichokes removing the stems and the harder external leaves, remove the tips. Deep them in water acidulated with 2 tablespoons of lemon juice. In the meantime, drain the fillets of tonnotto, chop it and add it to the 6 rolled up fillets of aliciotte with caper, 5 wires of chives, and 40 g of breadcrumbs. Drain the artichokes, open them and remove the hay in the centre. Fill up with the mixture. Transfer to a pan, sprinkle with olive oil. Put on the bottom at least 1 cm of hot salted water. Cook for 60 minutes on low fire keeping half covered; add hot water if necessary. Serve.
• 400 gr of white flour
• 5 eggs
• 60 g of cuttlefish ink
• 400 grams of potatoes
• 50 g of tuna bottarga
• 4 tablespoons of extra virgin olive oil
• 20 g of parsley
• 20 grams of basil
• 2 cloves of garlic
• salt and pepper
Sift the flour in a bowl and pick it up, peel 3 whole eggs and 2 egg yolks in the middle of the fountain, and add the squid ink.
Knead the dough by hand until the consistency is firm but elastic.
Give the dough a shape of a ball, wrap with plastic wrap and let rest for 30 minutes in the refrigerator. Meanwhile, wash the potatoes and cook them in a pot with cold water for 30 minutes on the fire; peel and chop the basil and parsley have been washed and dried. With the aid of the vending machine pull the dough until you have the desired thickness: not too thin and tagliolino.
Gathered along the dough out onto a work surface and sprinkle with flour to prevent attacks while drying.
Peare the potatoes are still hot and cut into large pieces, in a frying pan heat two cloves of garlic and as soon as they begin to brown add the potatoes and cook for a few minutes.
Sprinkle the potatoes with the fish eggs, cook the pasta for no more than 5 minutes and season with the sauce quickly potatoes, basil and parsley, season with salt and pepper and serve.
• 8 eggs
• 1 jar 90g of Aliciotte
• 2 potatoes
• 3 "ramati" tomatoes
• 50gr of stoned black olives
• 2 spoons of desalted capers
• grated rind of half orange
• 1 chopped onion
• 1 tablespoon of chopped parsley
• some leaves of mint
• 80g of grated Parmesan cheese
• 4 tablespoons of cream
• extra virgin oil
Wash the potatoes and steam them. Once cooked, smash with a fork and put them aside. Beat the eggs in a bowl adjusting for salt and pepper. Add chopped parsley, chopped mint, grated orange rind, the onion, minced capers, fillets of aliciotte, olives, grated Parmesan cheese, cream and the tomatoes cut in segments. Add the potatoes stearing gently, then let it rest for some minutes. Heat in a non-stick frying pan a trickle of oil and cook as an omelet.