Maltagliati con Carciofi e Speck – “Badly Cut Pasta” with Artichokes and Air-Dried Beef Recipe
“BADLY CUT PASTA” WITH ARTICHOKES AND AIR-DRIED BEEF
Although you must remove the artichoke leaves and use only the bottoms, don’t throw away the leaves. Steam them the next day and enjoy them with a vinai-
grette or aioli for dipping. Look for speck at specialty-food stores. Prosciutto can be substituted.
Serves 4 to 6
1 lemon
4 large artichokes
6 tablespoons extra-virgin olive oil, plus more for drizzling
1 yellow onion, minced
Pinch of hot pepper flakes
1 bay leaf
Salt
2 tablespoons chopped fresh Italian (flat-leaf) parsley
2 ounces speck (air-dried beef) or prosciutto, thinly sliced, then julienned
¾ pound Fresh Egg Pasta, cut as maltagliati
Preparation instructions:
Fill a large bowl with water and add the juice of the lemon. To trim the artichokes, peel back the tough outer leaves until they break off at the base. Keep removing leaves until you reach the pale yellow-green heart. Cut across the heart, leaving only about ¾ inch of leaf attached to the base. Cut off all but 1 inch of the stem, if attached, then trim the stem and base to remove any dark green or brown parts. Cut the trimmed artichoke in half. With a spoon, scoop out the fuzzy choke and the prickly inner leaves. Cut each half into thin wedges and immediately place them in the lemon water to prevent browning.
Heat the olive oil in a large skillet over moderately low heat. Add the onion and hot pepper flakes and sauté until the onion is soft, about 10 minutes. Drain the artichokes and add them to the skillet. Add the bay leaf, 1 cup water, and a generous pinch of salt. Bring to a simmer, cover, and adjust the heat to maintain a gentle simmer. Cook, stirring occasionally, until the artichokes are tender, 15 to 20 minutes. There should be a few tablespoons of flavorful juices left in the skillet. (If the artichokes threaten to cook dry before they are tender, add a little water.) Remove the bay leaf and gently stir in the parsley and speck.
While the artichokes are cooking, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until about 1 minute shy of al dente. Set aside 1 cup of the pasta water, then drain the pasta and return it to the warm pot over low heat. Add the sauce and cook for about 1 minute to allow the pasta to absorb some of the flavor of the sauce. Moisten with some of the reserved pasta water as needed. Divide among warm bowls and drizzle each portion with a little olive oil. Serve immediately.
Recipe from the “Four Seasons Pasta: A Year of Inspired Recipes in the Italian Tradition” cookbook.