Pasta with Italian artichokes and coppa

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Pasta with Italian artichokes and coppa

 Pasta with Italian artichokes and coppa

Number of people

500 g pasta

5 artichokes

20 cherry tomatoes

1 onion

3 tablespoons of fresh cream

1 small bunch of fresh basil

6 slices of coppa

2 tablespoons olive oil



Preparation: 15 min
Cooking time: 15 min
Step 1
Cook the pasta "al dente" in a large volume of salted water.
Step 2
Peel, slice the onion and fry it in a little oil in a frying pan.
Step 3
Remove the outer leaves from the artichokes. Cut off their tails and the tips of the leaves. Cut them into small strips.
Step 4
Add them to the onion and sauté for about ten minutes over low heat, stirring regularly.
Step 5
Add the crème fraîche, then lower the heat.
Step 6
Wash the cherry tomatoes, cut them in half, chop the basil and add them to the mixture.
Step 7
Cut the coppa into strips and place it in the pan. Let it return for a few minutes over low heat.
Step 8
Put the drained pasta in a dish.
Step 9
Pour the vegetable mixture over it and serve with grated Parmesan cheese.
I add my grain of salt

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