Baked Candele spezzate with artichokes and taleggio cheese | Italian Pasta De Cecco Recipes
Italian recipes: recipes for sauces and pasta | Baked Candele spezzate with artichokes and taleggio cheese | De Cecco United States.
Ingredients
- 350 g0SX0137
- 8 artichokes
- 700 g fresh cherry tomatoes
- 300 g taleggio cheese
- 75 g grated Parmesan cheese
- 100 ml white wine
- 2 cloves garlic
- 1 chilli pepper
- salt
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