Carciofi alla villanella
How simple can a recipe get? Apart from the artichokes, the ingredients are in the pantry. Add the fact that it’s almost impossible to get things wrong, this is a widely spread preparation
- Prep Time 15 Minutes
- Cook Time 40 Minutes
- Total Time 55 Minutes
- Serves 4 People
- Calories 300 kcal
Ingredients
- 8 artichokes
- 2 cloves of garlic
- 50 grams of breadcrumbs
- 50 grams of caciocavallo cheese
- 4 anchovy fillets
- parsley
- olive oil, salt and pepper
Instructions
- Cut the top of the artichoke, at 1/3
- Remove the outer leaves
- Bash the top on the cutting board in order to broaden the top and make filling easier
- Cut away possible spikes and fiber
- Let your artichokes rest in water and lemon juice for about 10 minutes
- Add the anchovy fillet to hot oil
- Add the breadcrumb and toast
- Chop the parsley cheese and garlic, and mix with the cooled down breadcrumbs
- Press the mixture in the artichokes
- Arrange the artichokes in a pot and filled with water (half covering the artichokes)
- Let it simmer away for about 40 minutes
Notes
If you do not have any parsley, don't bother running to the shop. Regarding the breadcrumb, don't over-toast. Go for golden brown. In Palermo, Sicily, people use the local caciocavallo cheese. This can be substituted by pecorino and hard salty cheese in general. There are many variations and schools of thought. Some leave the garlic out, others do not add breadcrumb. But no matter what you leave out, Villanella is an evergreen.
