Spaghetto quadrato n.1 with artichoke cream, black truffle and taleggio fondue


Spaghetto quadrato n.1 with artichoke cream, black truffle and taleggio fondue



  • Spaghetto Quadrato n.1 La Molisana   320g
  • Cleaned Taleggio cheese   200g
  • Cream   200g
  • Milk   200cl
  • Vegetable broth   200cl
  • Parmesan cheese   100g
  • Green celery   50g
  • Shallot   50g
  • Cleaned black truffles   28g
  • Spiny artichokes   n.5 pieces
  • Garlic   n.1 clove
  • Extra virgin olive oil   to taste
  • Ice water   to taste
  • Parsley   to taste
  • Salt & White Pepper   to taste
  • Thyme   to taste
  • White wine   to taste


Clean the artichokes, leaving the stems rather long and depriving them of the beard. Immediately put them in ice water with parsley stems so they do not become black.

Brown the shallots in a pan with garlic and celery and some cropping of truffle, drain the artichokes and add them to the mixture, pour white wine and vegetable broth. Finally bring it all to a boil. Mix only the half of the mixture and add again to the rest, so as to obtain a creamy texture with some pieces of artichoke.

Put together vegetable broth, cream and milk in a saucepan and cook it until it is reduced by half. Remove from heat, and blend adding taleggio, thyme, salt, pepper and olive oil until the mixture is creamy.

In boiling salted water cook the Spaghetto Quadrato® 1; drain it al dente and toss with the sauce of artichokes, stirring in Parmesan cheese. Lay a nest of pasta in a dish, pour  the creamy cheese and with the mandolin grate the black truffles.

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Nobody knows that better than Nicola Vizzarri , a member of the Italian National Chef's Association, who has created the Chef's Dishes Recipes, drawing from tradition in a chef Vizzari likes to develop flavours with a creative flair. His goal is to help you to create meals that your guests will remember.

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