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Farfalle con Carciofi e Mozzarella




Source of Recipe


Internet


List of Ingredients




(Farfalle with artichokes and smoked mozzarella)


½ pound farfalle (bow tie) pasta
1 medium onion, diced
¼ cup extra-virgin olive oil
1 pound fresh rock shrimp (see note), shelled and
deveined
1 pound fresh artichokes (about seven small artichokes), trimmed, steamed and quartered
½ cup dry white wine
1 cup of homemade, or canned low-sodium, chicken or vegetable stock
6 sprigs fresh thyme
¾ cup smoked mozzarella cheese, shredded or finely diced
¾ cup Parmigiano-Reggiano cheese, grated
Freshly ground black pepper and salt to taste
2 teaspoons fresh parsley, chopped

Cook pasta in boiling, salted water for about 8 minutes, until al dente. Meanwhile, saute onion in olive oil over medium heat until translucent, about 5 minutes. Add rock shrimp and artichokes, cook an additional minute. Turn heat to high, add white wine and cook until alcohol evaporates, about 2 minutes.

Return to medium heat, add chicken stock.

Drain pasta well (you should have about 3¾ cups), add to shrimp and artichoke mixture. Strip thyme leaves and add to pasta; add smoked mozzarella, Parmigiano-Reggiano cheese, black pepper and parsley; toss well.

Check for seasoning, add salt if necessary, and toss to mix.

Note: Rock shrimp are a kind of small shrimp; any available variety of small shrimp or crawfish may be substituted.

Yields 6 servings, as either a first course, or a ligh


Recipe