Fettuccine di Carciofi
Experience the Renaissance favorite: Trimmed and sautéed artichokes in extra virgin olive oil, perfect with handmade pasta—Catherine Medici's beloved aphrodisiac!
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Cooking tools:
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Colander
- Wooden spoon
- Tongs
- Plate
- Stove
Ingredients
- 3 Tablespoons Butter
- 1 Cup Parma ham
- 2 Tablespoons Shallot
- 1 Teaspoon Garlic
- 1 Cup Chicken stock
- 4 Cups Hot cooked fettuccine
- 1 1/2 Cup Cooked baby artichokes
- 1/4 Cup grated Parmesan cheese
- 1/4 Cup Black olives
- Italian parsley
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