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Tuesday, November 5, 2013

Fondi di carciofi (Bacon-wrapped artichokes) (Italian)

Delicious, delicious, delicious. One of our two most loved culinary ingredients (bacon and artichokes) into one elegant, simple and lovely starter. Seasoned with a little grated Parmesan and freshly ground pepper (as if it really needed more seasoning). Seared for a minute or so into a flavorful and well-bound little piece of perfection. Here you go. (And also because the Italian cuisine is not all about pizzas and pastas - not that there's anything wrong with those).
Recipe source: Saveur.

Last year: Coconut, carrot and brown sugar cake slices.
Two years ago: Chickpea, avocado and pesto salad.

Ingredients (for a platter like the one above):
  • 2 jars of artichoke hearts in oil
  • a 120 g pack of bacon, thin and long strips
  • a couple of teaspoons freshly grated Parmesan
  • some freshly ground pepper

Drain the artichoke hearts. Take one strip of bacon and place an artichoke heart on one of its ends. Sprinkle it generously with grated Parmesan and pepper:

Roll it up and fix the little package with wooden toothpicks. Repeat for the rest. Fry them in a frying pan, without any additional oil, for 2-3 minutes on each side (low heat):

When the bacon looks like it crisped around its contents, remove them from the pan and place the next batch. Arrange all of them on a serving platter:

It's done, dig in! :)

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