Saffron, ricotta and artichoke

"Saffron became popular in the Middle Ages and can today be found in risotto Milanese, fish soups of the Adriatic, and sweets in Sicily and Sardinia"
Recipe by: maria-clara

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Preparation Time:

20 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

4 artichoke hearts, thinly sliced, more if you really like artichoke
1 clove garlic, peeled and chopped fine
1 tsp saffron
8 oz soft ricotta
2 TBSP extra virgin olive oil
Grated Parmigiano Reggiano cheese
1/2 tsp salt, to taste
black pepper
12 oz (3/4 package) tagliatelle or fettucine; or make fresh

Cooking Preparation of the Recipe:

SET the pasta water to boil.

IN a frying pan that has a cover, gently sauté garlic and artichoke hearts in 2 TBSP olive oil until garlic is a light gold.

ADD 3 TBSP water, cover pan and simmer gently until the artichokes are cooked through, about ten minutes.

COOK the pasta.

IN 3 TBSP warm water, dissolve the saffron; stir in to the ricotta until the ricotta becomes a uniform yellow.

DRAIN the cooked pasta well and tip it into a warmed serving dish, add the artichoke hearts and garlic, then fold in the ricotta-saffron mixture.

ADD salt and pepper to taste and let rest a few minutes at room temperature before serving.

PASS grated cheese at the table.