Capuanella in tegamino,ripiena di fusilli ai carciofi,prosciutto e mozzarella dop
Preparation 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
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Pot
- Skillet
- Stove
- Colander
- Mixing bowl
- Paper towel
- Spoon
- Baking dish
- Oven
Ingredients
- 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
- Pepper
- bread crumbs
- Parmesan
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