Stuffed Artichoke Pappardelle with pork ragù

Ingredients:
  • Flour 300 gr
  • Eggs 2
  • Egg yolks 4
  • Artichokes 4
  • Parmigiano as needed
  • White wine to taste
  • Garlic as needed
  • Salt and pepper to taste

  • For the Pork Ragù:

  • Lean pork meat 300 gr
  • Sausage meat 150 gr
  • Onions 2
  • Carrots 3
  • Celery stalks 2
  • White wine to taste
  • Vegetable broth as needed
  • Extra Virgin Olive Oil as needed
  • Salt and pepper to taste
Procedure:

To prepare the ragù, chop the celery, carrots, and onions and sauté them in a saucepan.

Meanwhile, finely chop the suckling pig meat and mix it with the sausage meat. Sauté the meat with Extra Virgin Olive Oil and add it to the vegetables. Deglaze with white wine and season with salt and pepper. Once the wine has evaporated, cook with vegetable broth until done.

Prepare the egg pasta dough and let it rest.

Clean the artichokes and cook them in a pan with Extra Virgin Olive Oil, garlic, and white wine.

Once soft, mash them and season with Parmigiano, salt, and pepper.

Fill the pappardelle pasta and then cook them in salted water.

Arrange them on a plate and dress them with the suckling pig ragù and some fried artichoke leaves.

Oil and Flavor: Perfect Pairings for Your Recipes

For cooking the ragout, a medium EVO oil, such as Caninese (Lazio, Viterbo), is needed. This oil has a medium herbaceous fruitiness, with hints of almond and artichoke. Spicy and bitter notes of medium intensity, green color with yellow highlights. Excellent with cooked and raw vegetables, grilled fish, white meat and ragout.