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Spaghetto Quadrato with artichokes and parmesan cheese

spaghetto quadrato con carciofi e parmigiano | La Molisana

Cooking time

20 minutes

Level

Easy

Serves

1

INGREDIENTS

  • Spaghetto Quadrato 100 g
  • Extra virgin olive oil 10 g
  • Garlic 5 g
  • Egg n.1
  • Artichokes 100 g
  • Semi-skimmed milk 30 g
  • Parmesan cheese 5 g
  • Sale and pepper to taste

In this recipe we recommend using:
SPAGHETTO QUADRATO N.1

1 spaghetto quadrato USA 1 | La Molisana

HOW TO COOK

1

Carefully clean the artichokes and slice. Sauté the garlic clove and artichokes in a skillet with hot oil, salt to taste and cook over high heat for several minutes. Lower the heat, add a little bit of water, cover and cook for about 10 more minutes.

2

Meanwhile, beat the egg with the milk, cheese, and a pinch of pepper.

3

In boiling salted water cook the pasta, drain “al dente” and pour into the skillet. Add a little bit of the cooking water, heat and then add the egg mixture. Toss over medium heat until the eggs are firm.

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