Fusilli napoletani corti with artichokes and buffalo mozzarella dop

Ingredients for 4 people

  • 4 carciofi mammole
  • 2 spicchi di aglio
  • 1 cipolla Ramata di Montoro non troppo grande
  • 350 gr Fusilli Napoletani corti Leonessa
  • 250 g. Mozzarella di Bufala Campana DOP
  • olio EVO
  • prezzemolo
  • sale
  • pepe nero
  • buccia di limone grattugiata (con la grattugia a fori grossi)
  • facoltativo: bottarga di muggine


Clean and thinly slice 2 of the 4 artichokes. In a saucepan put a nice round of EVO oil, 2 cloves of garlic and the thinly sliced ​​onion, brown, remove the garlic and add the thin artichokes, salt and pepper. Cook over high heat. Keep warm. In another saucepan, make an O of EVO oil, garlic and the other two sliced ​​artichokes including the stems cut into chunks, parsley salt and stalks. Bring to cook, let cool and then pour into the mixer together with half mozzarella cut into small pieces. Blend briefly to get a cream. Season with salt. Cook the Leonessa fusilli in boiling salted water, almost at the end of cooking pour into the artichoke casserole and turn gently to mix well, add half the artichoke cream, a minced pepper and finish cooking with a little water some pasta. Serve pouring over the fusilli the remaining artichoke cream, the other half of the flaked chopped mozzarella and the grated lemon zest to complete the dish.

a cura di maisonmilady

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