Butterflies with walnut sauce and artichokes
Instructions
Passed to the mixer, leaving some walnuts for decoration, with garlic and the bread crumbs.
Clean the artichokes obtaining tender hearts, cut them into thin slices and gradually time in salted water with lemon juice to not let them blacken.
Drain them and let them cook for about 10 minutes in a pan with 2 tablespoons of oil; Sprinkle the pretzels, pepateli cooked and perfumed with thyme chopped.
In a small frying pan do heat 6 tablespoons of olive oil, add the mixture of walnuts and Walnut kernels held by roughly chopped and browned evenly to moderate flame for a few minutes, stirring.
Cook the pasta in lightly salted boiling water in which you have dissolved saffron, then drain, keeping aside a little water then immediately dress with artichokes and Walnut Sauce.
If it appears dry, yet softened with a few tablespoons of cooking water.
Serve immediately.
Ingredients and dosing for 4 persons
- 450 g of type paste butterflies
- 2 sachets of saffron
- 150 g of walnut kernels
- 4 slices of bread
- 1 clove of garlic
- 6 artichokes
- 1 lemon
- 1 sprig of thyme
- Olive oil extra virgin
- Salt
- Pepper