Ingredients for 4 person:

  • 250 gr of Pappardelle Filotea
  • 5 artichokes
  •  100 gr of Speck
  • 1 clove of garlic
  • 3  tbsp of extra virgin olive oil
  • 60 gr of santoreggia
  • 10 sun-dried tomatoes in oil
  • salt
  • pepper
Taste egg pappardelle


Slowly heat the oil with the clove of garlic in a pan over low heat. Slice thinly the speck, then put it in the pan with santoreggia

Then add the artichokes, already cleaned and cutted into thin slices, cook everything for at least 25 minutes. At the end of cooking add salt to taste.

Meanwhile take the sun-dried tomatoes and whisk them until they are reduced in to a cream that will serve as the basis of the dish.

Cook the Pappardelle in plenty of salted boiling water, drain the egg pasta and toss it in the pan with the artichokes and the speck.

Then, add a generously handful of pepper.

Serve the Pappardelle, taking care to put the cream of sun-dried tomatoes on the bottom of the dish.

Enjoy it!

Buon appetito!

Ringraziamo Emanuela RangilloFoodblogger lombarda di Il Mondo di Nanu, autrice della ricetta e della foto realizzate con la nostra pasta all’uovo.

Prova anche tu la ricetta!