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...that in Rome live
17.418 Filippinos
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(Source: City Council)
Italian Recipes

We always refer to US units of capacity: 1 oz (ounce) = 28 g ca. 1 lb = 453 g ca.

Rigatoni with Creamy Artichoke Sauce

Ingredients: (serving size 4)

  • 4 med - large artichokes
  • 1 tbsp flour 1 lemon, cut in half
  • 1/2 med onion, chopped
  • 1 garlic clove, chopped
  • 2 tbsp butter
  • 3/4 cup chicken stock
  • 1/2 cups whipping cream
  • salt and pepper, to taste
  • 1 lb rigatoni, or other medium, large tubular pasta
  • freshly grated parmesan cheese, to taste

Prepare artichokes by bending back the outer leaves until they snap off. The edible bit at the end should remain on the heart, which you will cook for the sauce, When all the tough leaves have been snapped off, and only the tenderest ones remain, trim them with a knife: First strip the stem of its tough skin, trim the base, and cut off the sharp top of the tender inner leaves. You now have artichoke hearts.
Cut each heart into quarters and trim the inner choke away, then place the quarters in a saucepan with water to cover. Mix in the flour and add the lemon halves. Bring to a boil, reduce heat and cook a few minutes until artichoke quarters are al dente. Remove from heat, drain, discard the lemon and let artichokes cool. (This may be done up to 3 days ahead.) Dice artichoke quarters and set aside.
Lightly sautè the onion and garlic in the butter. When softened, add the diced artichokes and cook for a few minutes. Add broth and bring to a boil; reduce heat and simmer several minutes until artichokes are quite tender. Add cream and cook through, until sauce is thickened. Season with pepper. Salt is unlikely to be needed because both broth and Parmesan are salty. Cook pasta until al dente. Drain and toss with sauce. Sprinkle with Parmesan and serve immediately.

Kitchen tip: For a lemony, olivey sauce rather than a creamy one, omit cream and add 2 to 3 tablespoons chopped parsley, 5 to 10 pitted and halved Kalamata olives, and a teaspoon or 2 of capers to the broth, along with artichokes. Cook down until reduced by about half, then add a squeeze of lemon. Serve on a thin pasta such as spaghetti.

Tortellini Salad

Ingredients: (serving size: 2)

  • 1 lb fresh or frozen tortellini salt
  • 2 large red peppers, cut into thin strips, blanched and refreshed
  • 2 oz pitted black olives
  • 5/12 oz canned artichoke hearts, drained and quartered
  • 2 spring onions, slivered
  • 3-4 tbs fresh basil leaves
  • 1 tbs fresh lemon juice
  • 1 tsp Dijon mustard
  • 2 tsp balsamic or malt vinegar
  • 2 fl oz vegetable oil
  • 2 fl oz olive oil freshly ground black pepper

Cook tortellini in a large saucepan of boiling salted water following the packet directions. Drain thoroughly and place in a large bowl. Add red peppers, olives, artichoke hearts and spring onions and toss gently.
Place basil leaves in a food processor and chop finely. Add lemon juice, mustard and vinegar and process for 1 minute. With motor running, gradually add oils until blended and dressing is thick. Season to taste with salt and black pepper, pour over the salad and toss to combine.
Season with salt and pepper and remove from heat. Toss mixture with pasta and parmesan cheese.

Kitchen tip : serve at room temperature.

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