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                                                                                                 10 Nevis Street, Petone, Wellington, NZ. Tel. 04 566-9303


Rummo Gnocchetti Sardi with Artichokes and Pecorino

Serves 4

  • 500g Rummo Gnocchetti Sardi
  • 150g Artichokes - trimmed and not too thinly sliced
  • 60g Pecorino Cheese - aged
  • 60g Onions
  • 50ml Dry White Wine
  • 50ml Vegetable Stock
  • 40ml Extra Virgin Olive Oil
  • 30g Parsley - chopped
  • 1 Garlic Clove
  • 20g Chilli Flakes

Gently sauté the artichokes in the oil, garlic, onions, parsley, salt, chilli flakes to taste, and wine. Allow the wine to completely evaporate and then add a little of the stock, and complete the cooking (about 10 min).

Cook the Pasta "al dente" in boiling salted water. Drain the pasta and add to the sauce. Garnish with slices of the cheese. This recipe can also been used with Penne Rigate pasta.

Buon appetito!

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