| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Umbrian, Kitchen |
1 |
servings |
INGREDIENTS
|
|
Fresh tagliolini pasta |
| 2 |
|
Artichokes; roughly chopped |
| 10 |
oz |
Pig cheek |
| 2 |
tb |
Olive oil; (2 to 3) |
| 2 |
|
Cloves garlic; finely chopped |
| 3 |
|
Heaped tsp black pepper |
|
|
Parmesan cheese |
INSTRUCTIONS
Pour the olive oil into a frying pan and fry the artichokes and the pig
cheek together on a high heat.
Add the fresh tagliolini pasta to a pan of boiling salted water and cook
for 1 minute.
Add the garlic and black pepper to the artichoke and pig cheek, and stir.
Drain the pasta, toss the artichoke mix into the pasta. Sprinkle with
grated Parmesan before serving.
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