RomanItalian
Tonnarelli with Roman-Style Artichokes and Bottarga
by Chef Max Mariola · 1.1M subscribers on YouTube
An easy and tasty recipe for egg tonnarelli with Roman-style artichokes and tuna bottarga, prepared by chef Max Mariola. The artichokes are stuffed with anchovies, mint, and garlic, then steamed and tossed with fresh pasta. The dish is finished with grated tuna bottarga and fresh mint leaves.
- Servings
- 2
- Difficulty
- medium
Ingredients
11 itemsMethod
- Clean the artichokes: peel the stem, rub with lemon, trim the top, and remove tough outer leaves.
- Prepare the stuffing: chop anchovies, garlic, chili, and mint together.
- Stuff the artichokes: gently open the leaves, season with salt and pepper, add the stuffing, then close the artichokes.
- Cook the artichokes: place in a pan with olive oil, garlic, and chili. Sauté, then add water. Cover with greased parchment paper and a lid. Cook over medium-high heat for 10-15 minutes.
- Cook the pasta: boil the tonnarelli in salted water for about 10 minutes until al dente.
- Prepare the sauce: remove garlic and mint stems from the pan. Break the artichokes into large pieces. Add fresh mint leaves.
- Combine: drain the pasta and add to the pan with the artichokes. Toss with some pasta cooking water.
- Finish: grate tuna bottarga over the pasta, add a drizzle of olive oil, garnish with fresh mint leaves. Serve immediately.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
