Tortiglioni with Vegetable Cream, Fondue and Fried Artichokes
Discover how to make Tortiglioni With Vegetable Cream, Fondue and Fried Artichokes, an elegant pasta dish created by Chef Alessio Magistro for Refettorio Napoli.
- Servings: 1
Source: Fine Dining Lovers
Ingredients
- Carrot: 1
- Zucchini: 1
- Onion: 1
- Artichokes: 4
- Swiss chard: 9 oz
- Celery stalk: 1
- Broccoli rabe : 3 1/2 oz
- Lemon: 1
- Tortiglioni or short pasta: 11 oz
- Heavy cream: 1/2 cup
- Grated Parmesan cheese: 2 1/2 oz
- Oil for frying
- Extra virgin olive oil
- Salt
- Black pepper