Skip to content

Recipes / Recipes with Spaghetti

Spaghetto Quadrato with artichoke cream, black truffle and taleggio fondue

spaghetto quadrato con carciofi tartufo nero e taleggio | La Molisana

Cooking time

30 minutes

Level

Hard

Serves

4

INGREDIENTS

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

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

1 spaghetto quadrato USA 1 | La Molisana

HOW TO COOK

1

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.

2

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.

3

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.

4

In boiling salted water cook the Spaghetto Quadrato; 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.

Vote

5/5

Did you like our recipe? share it

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email