Capuanella in pan, filled with artichoke fusilli, ham and mozzarella dop

Product combined with the recipe

fusilli Scatola 20 cf

Ingredients for 4 people

  • 1 Capuanella Artichoke (a type of artichoke from Capua
  • cultivation area)
  • about 50g of Fusilli Leonessa
  • 1 teaspoon of buffalo mozzarella DOP
  • baked ham
  • vegetable broth (carrot
  • celery
  • onion)
  • 1 new spring onion
  • evo oil
  • Salt and Pepper To Taste
  • bread crumbs
  • Parmesan


Let's start with the elimination of the first outside leaves (not all) from the artichokes, cut the stem, let's peel it and keep it aside, now let's beat it centrally to make it open as much as possible and leave it in water and lemon. Meanwhile, in a pan, pour oil, onion and sliced ​​artichoke stalks, brown and add the cooked, salt, pepper and dipamo with a dash of white wine, cover and let cook a few minutes ... after that .. let's all coarsely help us with some vegetable stock to make the sauce more fluid !! While cooking the pasta..will be 'al dente..scottiamo in boiling salted water also the artichokes for about 4/5' that then leave to drain on absorbent paper upside down. Now that we have everything ready we just have to assemble ... in this way: spread a little broth on the bottom of a crock-pot, place the artichoke wide open and pour a portion of pasta topped with sauce and cheese, let's put half a piece and cover with another pasta, sprinkle with cheese and breadcrumbs and close with the other half 'of mozzarella..versiamo a drop of olive oil and ... we pass it all in the oven to about 200 ° for 6/7' and serve!

by lericettedimammaanatina

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