Comfy artichokes rigatoni

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We can’t help our Italian blood to drive our cooking instinct – it’s pasta time! We guess this will be just one of MANY more tasty pasta recipes, because pasta is generally an EASY dish: QUICK to cook and so GOOD that you can use (almost) everything for the sauce. Of course first thing is to always make sure you have chosen a high quality pasta (keeping in mind to use only that made by durum wheat) and cook it always “al dente”.

Let’s see also how does this dish sound according to the TCM point of view. As almost all the cereals, wheat is considered sweet in flavour and a good tonic of QI. Being cool in energy, it can purify Heat, nourishes the YIN and calms down the Shen (“the spirit”, i.e. the aspect more related to our emotions and thoughts). Just watch out in case of excess of Dampness because this cereal can enhance it. Here you’ll find a spring rigatoni with artichokes and ricotta cheese. Artichokes are neutral/cool in energy and bitter in flavour; they explicit a strong draining action on Liver and Gallbladder, being therefore indicated in case of headache, digestive troubles and red eyes. Ricotta cheese is also cool in energy but sweet/sour in flavour and can nourish Blood, Liquids and Yin really well. The touch of black pepper, as usual spices do, moves energy up a bit and makes a nice contrast with the other flavours. Buon appetito!

Serves 2 -Medium (cleaning the artichokes is the hardest part)- Prep time: 40 minutes

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You will need:

  • 4 artichokes;
  • 200 g ricotta, preferably handcrafted;
  • 200 g rigatoni;
  • 2 cloves of garlic;
  • pepper;
  • extra virgin olive oil;
  • a pinch of salt.

How to:

  1. Clean the artichokes by removing the tough outer leaves and cutting off the edges;
  2. cut the artichokes into 4 pieces, if they are big remove the internal “beard”, and soak them in water and lemon juice to prevent oxidation;
  3. saute 2 cloves of garlic in a pan with extra virgin olive oil for a minute, with low fire;
  4. cut the artichokes into think stripes and put them in the pan with the garlics, leave 1 minute to release the flavour, then add a cup of water and cover;
  5. let the artichokes cook for 10 minutes, or until soft;
  6. take half of the cooked artichokes, add a cup of water and blend them with an immersion blender until creamy;
  7. add the ricotta to the blended artichokes, add it back to the pan and cook for 3 minutes mixing thoroughly;
  8. bring cold water to boil in a large pot, add a tablespoon of salt ;
  9. put the pasta into the boiling water and cook for the time indicated in the pack;
  10. drain the pasta and then pass it quickly in the pan with the sauce over high heat to mix well;
  11. season with a little pepper and a sprinkle of grated Parmesan cheese.

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2 Comments

  1. Reimund Wednesday April 23rd, 2014

    What did you do with the second half of the artichokes?

    Reply
    • incuqina Wednesday April 23rd, 2014

      We didn’t blend them, left them in the pan and then mixed with the artichokes cream and the pasta, so you get a sauce that is creamy but you can still get some tasty artichokes bites. Sorry if i wasn’t clear!

      Reply

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