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Tortiglioni with artichokes and slivers of Parmigiano Reggiano PDO, Balsamic Vinegar of Modena PGI and toasted pine nuts
Serena Grossi
Home / / Tortiglioni with artichokes and slivers of Parmigiano Reggiano PDO, Balsamic Vinegar of Modena PGI and toasted pine nuts
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    • Foodblogger, Main courses

    Tortiglioni with artichokes and slivers of Parmigiano Reggiano PDO, Balsamic Vinegar of Modena PGI and toasted pine nuts

    Ingredients

    500 g Tortiglioni

    2 handfuls of pine nuts

    150 g 36-month Parmigiano Reggiano PDO

    2 pots of artichoke cream

    some drops of Balsamic Vinegar of Modena PGI

    Procedure

    Author: Serena Grossi

    Cook the Tortiglioni following the instructions on the pack.
    Meanwhile, toast the pine nuts, grate 1/3 of Parmigiano Reggiano PDO and slice the remaining cheese using a mandoline.
    Drain the pasta and dress it with the artichoke cream and the grated Parmigiano Reggiano PDO. Put the pasta in the serving dishes and sprinkle with slivers of Parmigiano Reggiano PDO and toasted pine nuts. Complete with a dribble of Balsamic Vinegar of Modena PGI.