MOLISE - Spaghetti artichokes and parmesan
Viaggio Spaghetti 1 lb
Viaggio Extra Virgin Olive Oil 2 tablespoons
Garlic 1 clove
Viaggio artichokes 3.5oz
Semi-skimmed milk ¼ cup
Viaggio Grated Parmesan cheese 1 teaspoon
Salt and pepper to taste
Carefully drain the Viaggio artichokes and slice. Sauté the garlic clove and Viaggio artichokes in a skillet with hot Viaggio Extra Virgin Olive Oil, salt to taste and cook over high heat for several minutes. Lower the heat, add a little bit of water, cover and cook for about 10 more minutes.
Meanwhile, beat the egg with the milk, cheese, and a pinch of pepper.
In boiling salted water cook the pasta, drain “al dente” and pour into the skillet. Add a little bit of the cooking water, heat and then add the egg mixture. Toss over medium heat until the eggs are firm.