RecipesHello everyone, I'm Ersilia. I love cooking and treating my family, my husband Emiliano and our little Enzino, with rich and delicious dishes using healthy, tasty ingredients. This is why Parmareggio products are never missing in our fridge. Come with me, I'll invite you in my kitchen where we can find lots of ideas to treat your families and guests with Parmareggio Parmigiano Reggiano.
recipes ERSILIA
Preparation
Cook the garganelli al dente in plenty of salty water.
Once cooked, drain the pasta and stir-fry it in a pan together with the artichoke sauce and two table spoons of fresh cream.
Add grated Parmareggio and mix.
Divide the garganelli into the bowls and decorate with a grilled artichoke cut in half.
Complete with a sprig of marjoram or a few basil or mint leaves.
Garganelli with artichokes
| Ingredients | |
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Garganelli egg pasta 1 jar of artichoke sauce 4 grilled artichokes in olive oil 1 packet of fresh cream 100g of Parmareggio grated Parmigiano Reggiano marjoram, basil or mint salt |
Preparation
Cook the garganelli al dente in plenty of salty water.
Once cooked, drain the pasta and stir-fry it in a pan together with the artichoke sauce and two table spoons of fresh cream.
Add grated Parmareggio and mix.
Divide the garganelli into the bowls and decorate with a grilled artichoke cut in half.
Complete with a sprig of marjoram or a few basil or mint leaves.
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