Leonetto Cappiello - Pates Baroni, 1921
Pates Baroni, 1921
Leonetto Cappiello
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La Belle Cuisine - More Pasta Recipes

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Chez Panisse's Artichoke Hearts, Prosciutto,
and Fettuccine



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Chez Panisse Vegetables
Chez Panisse Vegetables


Chez Panisse's Artichoke Hearts, Prosciutto,
and Fettuccine

Please accept our sincere apologies. We have not been able to locate
this recipe in our Chez Panisse cookbook collection. Unfortunately,
the archive recipe made no mention of the source.

1 1/2 pounds baby artichokes
Juice of 1 lemon
1 cup fresh bread crumbs
10 to 12 tablespoons virgin olive oil
1 onion, diced
3 garlic cloves, chopped
Salt and ground black pepper
A handful fresh parsley leaves, chopped
A handful fresh basil leaves, chopped
1/4 pound thinly sliced prosciutto, in thin strips
1 pound fettuccine
1/4 to 1/2 cup freshly grated Parmesan cheese

Prepare the artichokes by first cutting off the top third of the leaves.
Pull off the tough outer leaves, exposing the tender center. Pare around
the bottom with a small knife, removing the dark-green base of the
leaves. Cut the bottoms into quarters and put them into quarters and
put them into water to cover that has been acidulated with the lemon
juice. These small artichokes are immature enough that the chokes
have not yet developed, so all but the exterior is edible.
Toast the bread crumbs in a 300-degree F. oven until dry and lightly browned, then toss them with 3 or 4 tablespoons of the olive oil.
In a sauté pan, sauté the onion and garlic in 3 or 4 tablespoons of the
olive oil. Add the artichokes, season with salt and pepper to taste, cover
and braise slowly until tender (approximately 15 to 20 minutes). Add
the parsley, basil, prosciutto, and another 4 tablespoons of the olive oil.
Cook the fettuccine in a large quantity of boiling salted water until al
dente. Drain. Toss with the artichoke mixture. Season with additional
black pepper. Serve garnished with the toasted bread crumbs and
Parmesan cheese. Serves 4.

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